Celery Root, Apple and Leek Soup
This lush soup, that also happens to be vegan, is so French, so beautiful and earthy, that will make you travel to the countryside in your dream, or over dinner.
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Servings Prep Time
8people 10minutes
Cook Time
1 hour
Servings Prep Time
8people 10minutes
Cook Time
1 hour
Instructions
  1. Peel the apples, the celery root, the leeks and the onion. Cube all the vegetables and sauté in butter and olive oil (also adding the garlic) in your pot for 5 minutes, until they are caramelized.
  2. Add the herbs, a teaspoon of salt, a teaspoon of coconut sugar and some pepper. You will adjust this later on and you will definitely have to add salt to taste.
  3. Add your milk, and then enough water to cover all the vegetables completely.
  4. Bring to a boil, then set to simmer and cook for 45 minutes covered with a lid and stirring occasionally. You may have to add some water (or milk) half-way through. Taste and adjust salt and sugar.
  5. Remove the garlic now, and puree with an immersion blender or in your Vitamix, adding more water and milk as needed to reach a velvety texture and consistency.
  6. Serve warm, without cheese and, in my opinion, without croutons. It's perfect as is. Welcome, beautiful autumn.