Celery Root and Leek Soup
Prep time
Cook time
Total time
Subbing celery root for potatoes in this popular soup makes a lower calorie and lower carb dish.
Recipe type: Entree
Serves: 6
  • 2 tablespoons butter
  • Olive oil to coat pan
  • 3 leeks (cleaned and chopped)
  • 2 cloves garlic, minced
  • 1 large celery root (peeled and cubed)
  • 3 cups of chicken stock
  • 2 cups of water (or to taste)
  • Salt and Pepper to taste
  • ½ cup whipping cream
  1. Heat stock pot with butter and olive oil. When heated, add leeks and cook for a few minutes before adding garlic. Cook until translucent.
  2. Add stock and celery root and simmer for about an hour. Check the celery root like you would a boiled potato. If you can pierce it with a fork, it’s done.
  3. Puree in a blender or use a stick blender until the desired consistency. I used my Vitamix. If the soup is too thick, which it probably will be, you can add the water (or add more stock if you want to). Season to taste.
  4. Add the whipping cream and put the soup back in the stock pot. Reheat gently on low heat.
Cutting out the cream drops it to 87 calories, 5.8 grams of fat per serving. Protein drops to 1.5 grams and the carbs remain the same.
Nutrition Information
Serving size: 1 cup Calories: 122 Total Fat: 9.5 g Total Carbohydrate: 8.8 g Sugar: 2.3 g Dietary Fiber: 1.1 g Protein: 12 g
Recipe by Recovering Vegan at http://recoveringvegan.com/braving-celery-root/