Pescatarian Coconut Cream Celery Root Soup
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Learn more āIngredients
4 servings
- 2 lb celery root (celeriac), peeled and cut into 1-inch cubes
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 4 sprigs fresh thyme
- 3 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
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1ā2 tsp coconut oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Spread the celery root cubes on a rimmed baking sheet, toss with 1 tbsp of the coconut oil and 1/2 tsp of the salt, and roast for 25ā30 minutes, turning once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
- 2
While the celery root roasts, heat the remaining 1 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 6ā7 minutes.
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