Celery Root and Parsley Bliss; An amazing, simple soup…

This soup makes you feel the way you felt the first time you laid eyes upon your high school crush- hopeful, slightly breathless, and kind of peacefully exuberant! However, unlike the highly unpredictable outcome of said high school crush, the end result of this soup recipe will turn out brilliantly!

Celery Root (Celeriac) and Parsley Soup

**First a word to the wise. Peeling celery root is a workout. Just use a sturdy vegetable peeler, but have a knife handy if you really need to slice something off. I got through one and a half roots before needing to bring in hubby reinforcement!

Coconut oil (Olive is fine also)

½ yellow onion, sliced into half-moons

2-3 voluptuous cloves garlic

2 large celery roots, totaling about 2-2 ½ lbs, sliced into ¼ inch thick slices

8 cups broth, or enough to cover celery root (I used one carton Imagine Organic reduced sodium chicken broth, and one container Imagine Organic no- chicken Chicken broth. They make a lovely combination)

1 fluffy bunch flat leaf parsley (rinse well, chop roughly)

Optional to add at end;

Lemon juice

Salt

Black pepper

In a large pot, sauté onion in about 1 tbsp coconut oil until slightly translucent. Add minced garlic, sauté 1 minute more. Pour in broth and add celery root. Bring to a boil, reduce to simmer and cover. Cook for about 40 minutes. When celery root is fork-tender (think mashed potato texture), turn off heat. Let cool for a bit, say 15 minutes.

Ladle out extra broth into a separate bowl. You will add this into the blender shortly.

Add the bunch of parsley to the main pot, try to use mostly leaves, some stems are OK, mix in well. Scoop out 2-3 cups of the soup into the blender. Blend until smooth, adding some of the broth back in for desired consistency (I used it all throughout the 3 batches I blended). As you blend each batch, pour it out into another pot.

*If you run out of broth to add, use water, just not more than ¾ cup max, so as not to dilute flavour (yes, I tend to add in extra U’s- it’s the old English romantic in me I suppose).

TASTE. Then decide if you want to add any of the optional ingredients. Personally, I didn’t.

Not one of the three people I gave this soup to had ever tried celeriac, let alone eat parsley, and they all LOVED it.

Excellent for dinner or an early light breakfast with a soft boiled egg on the side!

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