top of page

celeriac soup
celeriac soup

Amazing how these twisted and knobbly roots can pack in so much flavor! I'm all about blended soups in the wintertime and this makes a welcome and earthy change from using butternut squash! The pale-fleshed Japanese sweet potato provides a lovely subtle balance with the earthy jerusalem artichoke (sun choke) and celeriac roots.
2 celeriac roots
1/4 lb Jerusalem artichokes / sun chokes
1 Japanese sweet potato
4 cups filtered water
Handful of cashews
Pinch of sea salt
Scrub, peel, chop, and roast the vegetables at 400°F for 30 minutes until softened. Add all the ingredients to a stockpot, bring to a boil, then cover simmer for 20 minutes. Blend until smooth. You may need to add more water for desired consistency.


































































































bottom of page