Vegan Apple & Sage Celery Root Soup
Total time1 hr
Prep time20 min
Cook time40 min
5.0(28)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 large celery root (about 1.5 lb), peeled and cut into 1-inch cubes
- 2 medium tart apples (such as granny smith), peeled, cored, and roughly chopped
- 4 cups bone broth
Chef's tipUse the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base. - 1 can (13.5 oz) full-fat coconut milk
- 8 fresh sage leaves, plus more for garnish
- 1 tsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 1 tbsp coconut oil (for crisping sage, optional) (optional)
- 4 fresh sage leaves, for garnish (optional)
- drizzle of coconut milk, for garnish (optional)
Instructions
- 1
Melt 2 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, grated ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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