Celery Root and Cauliflower Soup

Celery root—also known as celeriac—isn’t winning any beauty contests. Never ones to judge a book or a vegetable by its cover, we are big fans of this winter root and seize the opportunity to grab some in those colder months. Celery root tastes like a cross between celery and parsley. Though celery and celery root are from the same botanical family, they are not in fact from the same plant. Here we pair the root with the sweetness from an apple and the almost nutty flavor of cauliflower to create a wintertime soup.


2 apples (any variety), peeled and cored

1 tablespoon olive oil or coconut oil

1 sweet onion, chopped

1 teaspoon celery seeds

2 celery roots (about 1 pound each), peeled and cut into ½-inch cubes

½ head cauliflower, coarsely chopped (about 3 cups)

5 cups chicken stock, store-bought or homemade

½ cup full-fat coconut milk or heavy cream

Salt and white pepper

1. Chop 1½ of the apples into large chunks. Set aside ½ apple for garnish.

2. Heat the oil over medium heat in a large Dutchh. When shimmering, add the onion and sauté until translucent, 4 to 5 minutes. Sprinkle in the celery seeds and stir.

3. Increase the heat to medium-high, add the celery root, cauliflower, chicken stock, and apple chunks and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the celery root, cauliflower, and apple are softened, 10 to 15 minutes.

4. Remove from the heat and stir in the coconut milk, seasoning to taste with the salt and pepper.

5. Working in batches, puree the soup in a blender (see Note).

6. Ladle the soup into bowls. Slice the remaining ½ apple and use the apple slices to garnish your soup bowls.

NOTE: You can use an immersion blender for this recipe, but the soup won’t be as creamy.

VARIATIONS: Some sautéed fennel adds a great anise-like punch, or some white potatoes make this soup even creamier. Topped with cooked chicken or seared scallops, this makes a great one-dish meal.