If you never made cream of celery root soup, you are in for a big surprise.
This simple soup is easy to make, contains only 5 simple ingredients, and yet has that look of sophisticated elegance that is sure to impress even the most discriminating guests. (For even easier version, check out this raw celeriac apple soup version that I tried recently). It can be served during holidays and other special occasions.
It is also a perfect comfort soup for the cold winter days.
You will literally not believe that this soup has no dairy, because it looks like a big bowl of heavy cream. It looks rich and creamy, and yet has no saturated fats, no cholesterol, and is low in calories.
One cup celeriac, cooked, boiled, drained, without salt (155g) has only 42 calories.
This recipe is completely dairy free, lactose free, and wheat free.
The secret to the delicious creaminess is…cashews.
Throwing in some diced apples to garnish the soup at the end adds a surprising tartness, plus a dash of dill gives it dramatic finish.
Silky smooth and with a crunchy apple topping, this seductive soup packs a range of flavors — earthy, creamy, and tart-sweet.
Cream of Celery Root Calories:
Celery root (approx. 4 cups): 148 calories
2 ounces cashews (56g): 300 calories
1 large onion (150g) = 60 calories
2 stalks of celery, cooked (74g) = 14 calories
1 medium apple (182g) = 95 calories
Total Calories: 617/6 = 103 calories per serving
This soup is a perfect excuse to use one of the most unappreciated veggies: celeriac root.
I used to make this soup with a potato, which is a great way to add some creaminess to the soup. I was never a heavy heavy cream user, so I usually would skip that ingredient or just add a bit of milk.
Since I became vegan, I’m experimenting with various substitutes of animal products and reading tons of cookbooks for inspiration on how to transform conventional dishes that I love into delicious dishes that are also full of compassion.
The Secret to Creamy Soup Without Dairy or Wheat
Most conventional creamy soup recipes call for heavy cream, half-and-half, butter and/or flour.
I found this recipe in “The Conscious Cook” cookbook by Tal Ronnen. It inspired me to use cashews, instead of heavy cream, to add that amazing creaminess to the soup, and it works amazingly well. Since I read about it a few weeks ago, I’ve been using cashews in various soup recipes, and they really are a fabulous ingredient.
I think you could still use one medium potato as a substitute for cashews if you want to save money or reduce calories even further. I will try it next time to compare and let you know. I bet the texture will be slightly different, and it may not have the same level of sophistication when you explain the ingredients to your guests ;-).
For all my blending recipes I use Vitamix. If you don’t already own a VitaMix, I strongly encourage you to check out what this machine is capable of! For more information about VitaMix you can go directly to the VitaMix website. You may also want to read my post about the Best Blender.
I LOVE my VitaMix and highly recommend investing in one if you are ready to make serious changes to your diet. I have had mine for almost 5 years and use it daily!
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