I found these strange roots in the organic produce of my grocery store. It was a celery root, aka “celeriac.” I wasn’t sure what to do with it but I saw that a lot of people made soups with it, so I decided to give it a shot and came up with this keto-friendly creamy celery root and leek soup.
Keto Creamy Celery Root and Leek Soup Recipe
Ingredients:
- 1/4 cup unsalted butter (*Use homemade vegan butter for vegan.)
- 2 leeks, cleaned and chopped (tender leek centres separated)
- sea salt
- 2 garlic cloves, minced
- One large celery root (about 1lb), peeled and cubed
- 1½ cups chicken bone broth (*Use vegetable broth for vegan.)
- ½ cup unsweetened almond milk, cashew milk, etc.)
- 2 tablespoons coconut cream
- 1 tablespoon oat fibre
- ½-1 cup water, if desired for thinner soup
- 1/4 grated gruyere or other hard sharp cheese like parmesan or comte (*Use nutritional yeast for vegan.)
- ¾ teaspoon white pepper
- ¼ teaspoon ground mustard
- 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- Pinch sweet paprika .
- Flaky sea salt (like Maldon or Fleur de sel, and freshly ground black pepper, to taste
- Optional Garnishes: Bacon bits, grated gruyere, comte or other hard, sharp cheese, fresh thyme leaves and paprika.
Directions:
Melt butter in a large pot over medium heat. Add the leeks and cook for about 2-3 minutes, stirring frequently. Add the garlic, season with salt, and continue to cook until the leeks and garlic are soft and translucent. If the pot begins to brown too much on the
Add the celery root and broth and bring to a boil, then reduce heat to medium-low at a strong simmer. Cook, with the lid to the pot ajar on top, until the celery root pieces are soft and easily pierced with a paring knife, around 35-45 minutes.
Meanwhile, prepare the roux. Add non-dairy milk, coconut cream and oat fibre to a blender and process until smooth.
Add white pepper, your choice of grated cheese (or nutritional yeast), thyme leaves and paprika, the purée using an immersion blender. Taste, and season with additional salt and pepper if desired.
To serve, rewarm the soup in a saucepan and ladle into bowls. Top with leek greens and any other toppings you like.
Did you make this keto celery root and leek soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!
