Servings: 6 servings
Calories: 283kcal
Equipment
- Large pot
- Immersion blender
Ingredients
- 4 Tbsp butter
- 2 Tbsp olive oil
- 1 large onion diced
- 3 stalks celery diced
- 4 cloves garlic
- 1 large celery root peeled and cubed
- 1 large turnip peeled and cubed
- 2 medium carrots peeled and diced
- 1 tsp salt
- freshly ground black pepper to taste
- 6 cups vegetable or chicken stock preferably homemade
- 1/2 lemon
- Thyme and rosemary
- Parmesan rind optional
- Aleppo pepper optional
- crumbled bacon optional
Instructions
- Melt the butter and add the olive oil to a large pot.
- Sautee onions and celery for about 10 minutes, adding salt (and pepper, if desired) halfway through. Onions and celery should be soft and beginning to brown
- Add the garlic, thyme, and rosemary and cook for another minute or two.
- Add the celery root, turnip, and carrots to the pot. Stir to combine and cook for another 2 minutes.
- Add stock, the half lemon (don’t squeeze it), and the parmesan rind if using.
- Cover and simmer for 30 minutes or until root vegetables are easily pierced with a fork.
- Remove lemon half and parmesan rind.
- Using an immersion blender, puree the soup.
- Serve topped with a drizzle of olive oil or cream and a small squeeze of additional lemon juice if desired. Also delicious with Aleppo pepper and crumbled bacon on top!
Nutrition
Sodium: 647mg | Sugar: 14g | Fiber: 7g | Potassium: 616mg | Cholesterol: 51mg | Calories: 283kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 1g | Saturated Fat: 6g | Fat: 14g | Protein: 13g | Carbohydrates: 27g
