Cream of Celery Root Soup

Serves 4

Prep time 10 minutes

Cook time 40 minutes 

Ingredients:

• 2 celery roots, peeled and cut into chunks 
• 4 Leeks - sliced, just the white part 
• ½ cup of sage leaves 
• 4 cups of water 
• 3 tablespoons of coconut milk 
• 4 tablespoons of extra virgin olive oil 
• 2 teaspoons of nutmeg
• Salt and pepper to taste
• ¼ cup of hazelnuts, toasted and chopped

Instructions:

1. In a pot, on a medium heat add olive oil, 5 sage leaves and leeks
2. Cook leeks until golden, adding a bit of water in necessary to avoid burning or drying out 
3. Add celery root and salt and pepper to taste and cook for about 5 minutes 
4. Add water to pot and cover. Cook about 40 minutes 
5. Slice the rest of your sage leaves
6. When celery root is cooked, blend in a blender or a food processor until smooth 
7. Add coconut milk, nutmeg and salt and pepper to taste
8. Plate in a soup bowl and garnish with toasted hazelnuts, sliced sage, a couple cracks of pepper and a bit of raw extra virgin olive oil

Recipe created for SWW® By Karly Siciliano