I’m trying to be more adventurous with my soup ingredients this year and I realized that I had never roasted celery root.
Celery root, also called celeriac, is the root of a specific type of celery that’s grown for the large root. It’s another starchy root vegetable, although not as starchy as potatoes. It blends up into a creamy, thick soup.
I roasted elephant garlic (much milder than regular garlic) and fennel bulbs with the celery root, and blended it all together with coconut milk and homemade chicken stock. Vegetarians and vegans can simply sub in vegetable stock. I reserved some of the fennel fronds for the garnish.
- 27 ounces celery root (or 3 roots), trimmed and cut into chunks
- 2 fennel bulbs, trimmed and quartered lengthwise
- 6 cloves garlic (or 4 cloves elephant garlic)
- 2 tablespoons extra-virgin olive oil, divided use
- 13.5 ounces coconut milk, regular or light, warmed
- 5 cups low-sodium chicken stock or vegetable stock
- 1 teaspoon white or black pepper
- Preheat the oven to 425 degrees F.
- Trim off the gnarly outside of the celery root, then cut into equally sized chunks.
- Toss the chunks of celery root, fennel bulbs, and unpeeled garlic cloves in 1 tablespoon extra-virgin olive oil. Sprinkle with pepper. Roast for 20 minutes, stir. Stir again after 15 minutes. After another 10 minutes of roasting, check the celery root for fork-tenderness. If it's not extremely tender, use tongs to remove the fennel pieces and garlic cloves and set aside. Drizzle the celery root with the last tablespoon of olive oil, stirring to coat. Roast 10 more minutes, then let cool.
- Warm the coconut milk. Then, working in batches, purée 1/4 of the roasted vegetables, 1/4 of the coconut milk, and 1 cup of stock until smooth. Repeat until everything is puréed, adding as much stock as needed to make a smooth creamy soup.
- Stir together in a large saucepan with the pepper and warm through until serving temperature.