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
2 tablespoons coconut or olive oil
1 leek, white and pale green parts only, diced
2 garlic cloves, minced
One 1-inch piece ginger, peeled and minced
1 large celeriac (or a few smaller), peeled and roughly chopped
3 medium beetroots, peeled and roughly chopped
Freshly ground pepper
Avocado, cubed, for garnish
Cilantro, for garnish
How to Make It
Heat the oil in a large saucepan over medium heat. Add leek, garlic and ginger and sauté for 10 minutes, stirring periodically.
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.