© Anya Kassoff
Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 6 to 8

Celeriac (or celery root) and leeks are the best ingredients for building a nourishing and earthy base flavor in winter soups. Aside from cutting away the rough and uneven outer skin of celeriac, this soup is a breeze to make, and the result is striking in color (thanks to the beets), very aromatic and perfectly creamy, with no cream added. Slideshow: More Beet Recipes

How to Make It

Step 1    

Heat the oil in a large saucepan over medium heat. Add leek, garlic and ginger and sauté for 10 minutes, stirring periodically.

Step 2    

Add celeriac, beets, salt and 6 cups of filtered water. Bring to a boil over high heat, reduce heat to a simmer and cook for 30 to 35 minutes, until vegetables are soft throughout.

Step 3    

Puree soup in a blender in batches, taking care not to splash the hot liquid. Adjust salt and add pepper to taste. Serve warm garnished with avocado cubes and cilantro leaves.

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