CELERIAC, FENNEL & SWEET POTATO SOUP
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Simple soups like this Celeriac, Fennel and Sweet Potato soup is perfect for the cold and rainy days Portland this winter. It comes together so quickly, which in my mind is always a good thing. This soup combines a few of my favorite root veggies and an addition of milk makes this a velvety and smooth in texture.

Course: Main Course, Soup
Cuisine: American
Keyword: soup, vegetarian, weeknight meal
Servings: 6 servings
Author: Lena Gladstone
Ingredients
PARSLEY-CHIVE OIL
  • 1 bunch Italian parsley (leaves and some stems)
  • 1 package chives
  • 1 cup good olive oil
  • cheesecloth
PARSLEY-CHIVE OIL
  • 2 grapefruit sized celeriac, peeled and diced
  • 1 large fennel bulb, cored and sliced thin into half rounds
  • 2 medium Japanese sweet potatoes
  • 1 russet potato, peeled and diced
  • 3 large sprigs thyme
  • 5 cloves garlic, thickly sliced
  • 5 cups low sodium veggie stock
  • 1 large sweet onion, diced into cubes
  • 1-2 tbsp olive oil
  • 2-2.5 cups Simple Truth Organic whole milk, to your preferred consistency
  • salt, to taste
Instructions
PARSLEY-CHIVE OIL
  1. Pulse all ingredients in a blender or food processor until combined.

  2. Using cheesecloth, place into a strainer, pour in the mixture and let it drain while soup is cooking.

SOUP
  1. In a large pot, heat the olive oil over medium heat. Add the onions, garlic, fennel and thyme. Stir and cook for 10 minutes.

  2. Add the celery root, sweet potato, potato, thyme, and chicken stock. Bring liquid to a boil over medium high heat, reduce heat to medium low, cover the pot, and cook for 15-25 minutes or until vegetables are tender. Carefully remove any thyme twigs when soup is done.

  3. Using a blender, blend until smooth - in batches, only filling blender ½ full. (Remember when blending any hot liquid, cover the blender lid firmly with a kitchen towel, and only fill blender ½ full, and start on the lowest speed, to prevent a blender explosion.)

  4. Add milk and blend together. Season with salt, to taste.

  5. Pour the soup into bowls, garnish with a drizzle of the oil, add some fennel ferns and some finishing salt to top off the bowl.