Creamy Cheezy Broccoli Celeriac Soup
2 Tbs. extra virgin olive oil or coconut oil
1 medium red onion, finely diced
2 cloves garlic, peeled and smashed
1 tsp. ground cumin
4 cups filtered water
1 medium head celery root, peeled and chopped into 1-inch cubes
3 small heads broccoli, cut into 1-inch pieces
5 ounces kale or spinach, roughly chopped
1 large handful fresh parsley, roughly chopped
3 Tbs. nutritional yeast
Juice from 1/2 lemon, to taste
Fine sea salt, to taste
Black pepper, to taste
TO GARNISH (ALL OPTIONAL):
1 avocado, diced
1 cup cooked quinoa or millet
1/4 cup pumpkin seeds
Sprinkling of gomasio or toasted sesame seeds
Bring a large dutch oven or stockpot to medium heat. Add oil, red onion, and garlic along with a pinch of salt and sauté until onions are just translucent — about 3 minutes. Stir in cumin powder and toast until fragrant, another 60 seconds.
Add filtered water to the pot along with celery root and a good pinch of salt. Bring to boil, then reduce to simmer and cook for 5 minutes. Add in broccoli and cook another 8-10 minutes until celery root can be easily pierced with a knife and broccoli is tender. Next, stir in spinach and parsley until just wilted, 1-2 minutes.
Add nutritional yeast and lemon juice to the pot, then transfer soup mixture to a high-speed vented blender and puree until smooth (see note).
Taste and adjust seasoning to your liking — more lemon, salt, nutritional yeast, or a few grinds of black pepper. If needed, transfer soup back into pot and warm through.
Serve soup in shallow bowls and top with quinoa, avocado, pumpkin seeds, and a sprinkling of gomasio.
NOTE: Depending on the size of your blender, you may need to do this in two batches as the hot liquid will expand and risk overflowing. You could also puree the soup in the pot using a handheld immersion blender — it will just be slightly chunkier.
Recipe developed for SWW™ by Erin Parekh