Celery root is a truly underestimated winter root vegetable. Originating in the Mediterranean, celery root is commonly used to spice up winter gratins, salads, and soups. Although celery root’s gnarly outside is not encouraging,... pick it up, put it in your basket, and give it a try with this deliciously warming soup. It is a great introduction to celery root’s uniquely peppery ‘celery’ taste, and will satisfy the most jaded chemo palate. Celery root brings vitamin B6 and minerals like manganese, potassium, and phosphorous to the table.
Cut off the gnarly top and the bottom of the celery root. Peel and rinse it well to remove any remaining dirt. Halve and cut each half into a ½ inch dice. Set aside.
Sauté the onion in the butter over a medium high heat until they are soft and have browned slightly.
Add the yogurt and fry until all the liquid has evaporated. Add a grind or two of black pepper. Fry for a minute or so more.
Add the potatoes and celery root and cook for a couple of minutes, then add the stock. Bring the soup to a boil, lower heat to a simmer, cover and cook until the vegetables are tender. Purée with an immersion blender or in batches in a blender.
Serve garnished with chopped parsley and a dollop yogurt, if desired.
If you’re not on chemo, try celeriac French style; raw, coarsely grated, and tossed it with our egg-free Remoulade Dressing.