Gluten-Free Celery Root and Apple Soup

Ingredients

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• 1 large celery root (about 2 lb), peeled and cut into 1-inch cubes
• 1 tart apple, peeled and diced
• 1 large leek, white and light green parts, sliced and washed
• 1 medium Yukon Gold potato, diced
• 2 tbsp unsalted butter
• 4 cups gluten-free vegetable broth Shop
• 1/3 cup heavy cream
• 1 tsp kosher salt
• 1/4 tsp white pepper
• 1 tbsp lemon juice
• 1/4 cup hazelnuts, toasted and chopped
• 1 tbsp chives, chopped

Instructions

1. 1 Melt the butter in a pot over medium heat. Cook the leek for 6 minutes until soft but not browned.
2. 2 Add the celery root, apple, potato, broth, and salt. Bring to a boil, then simmer covered for 25 minutes, until the celery root is completely tender.
3. 3 Blend until very smooth with an immersion blender or in a blender (vent the lid).
4. 4 Stir in the cream, white pepper, and lemon juice and warm through. Taste for salt.
5. 5 Serve topped with hazelnuts and chives.

Nutrition (per serving)

Tips & Notes

• Peel celery root with a knife rather than a peeler; cut off the knobby skin generously.
• Swap the butter and cream for olive oil and coconut milk to make it vegan.
• Refrigerate up to 4 days or freeze (before adding cream) up to 3 months.

Common questions