Have you ever tried celeriac root? This Paleo soup recipe is perfect, it is easy and delicious. Paleo soup recipes are sometimes bland, and leave me wanting, but this one is creamy, with no cream or milk of any kind and very flavourful. I always ate celeriac either just plain boiled or raw, with some salt, and although I love the taste just as it is, I wanted to find a recipe that really features the creaminess this vegetable has once cooked. Celeriac has a slightly sweet flavour but not overpowering like some other root vegetables, it pairs very well with mushrooms and herbs; it is a great substitute for potatoes to make pretty much anything you would with a potato, but I wanted something more than mashed celeriac and thus, this creamy Paleo soup came about. It literally hugs your insides, celeriac is high in fibre, which promotes digestive health, it’s low carb, which means it’s good for regulating blood sugar, full of antioxidants and super delicious.
Creamy Celeriac Soup
- 1 celeriac root
- 1 cup mushrooms (any kind you like)
- 1 stalk leek
- 2 teaspoons rosmary
- 2-3 cloves garlic
- 2 cups beef stock (or water)
- 1 wedge lemon (for serving, optional)
- Dice and rinse leeks under cold water, making sure there is no dirt left behind. Sauté the leek with the olive oil and a bit of salt until very soft and translucent. Add diced celeriac root, sauté for a few more minutes, just until softened. Add rosemary and the stock or water. Simmer until celeriac very soft. Use an immersion blender to puree the soup to a desired consistency, leaving some celeriac chunks if you like. Slice mushrooms and saute with olive oil and salt in a pan until browned and add to the soup. Serve with a splash of lemon and a dash of pepper on top.