Yosemite Celariac Soup
Indulge in the velvety goodness of Yosemite Celeriac Soup, a creamy and comforting recipe that celebrates the earthy, nutty flavors of celeriac (celery root). Gently sautéed onions and garlic form the base for this soul-warming dish, while fresh thyme and a hint of bay leaf infuse it with aromatic depth. Blended to silky perfection with rich coconut milk or heavy cream, this gluten-free, dairy-optional soup is elevated by a splash of bright lemon juice. Ready in under an hour, this easy yet elegant recipe pairs beautifully with crusty bread for a restaurant-worthy meal right at home. Perfect for cozy nights or a sophisticated starter, Yosemite Celeriac Soup is sure to impress!
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Recipe Information
Ingredients
- 2 large bulbs celeriac (celery root)
- 1 medium yellow onion
- 4 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (or heavy cream)
- 4 sprigs thyme (fresh)
- 1 bay leaf
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped chives (for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
Peel and dice the celeriac into 1-inch cubes. Dice the onion and mince the garlic.
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
Add minced garlic to the pot and sauté for 1 minute until fragrant.
Add the cubed celeriac to the pot and stir to coat it with the onion and garlic mixture.
Pour in the vegetable broth and add the thyme sprigs and bay leaf. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 25-30 minutes, or until the celeriac is tender when pierced with a fork.
Remove the thyme sprigs and bay leaf from the soup. Use an immersion blender to puree the soup directly in the pot until smooth, or transfer the soup to a blender in batches for blending.
Stir in the coconut milk (or heavy cream), lemon juice, salt, and black pepper. Adjust seasoning to taste, adding more salt or pepper if needed.
Simmer the soup for an additional 5 minutes to heat through and meld the flavors.
Ladle the soup into bowls and garnish each with a sprinkle of chopped chives. Serve with crusty bread, if desired.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7322 mg | 318% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 47.0 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 937 mg | 72% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 6702 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
