Ruby Beet and Celery Root Soup Recipe

Ruby Beet and Celery Root Soup Recipe

Ruby Beet and Celery Root Soup Recipe

  • Makes: 8 Servings
  • Ready In: 55 mins
  • Prep Time: 10-15 mins
  • Cook Time: 45 mins

If you have your own garden,when late winter comes, beets and celery root are picked from their chilly bed as needed. These healthy vegetables turn into a hot, tasty soup that always warms and nurtures growing children. If you are not fortunate to have your own garden then turn to your local grocery store for these yummy winter delights.

    Nutritional Information (per serving)

  • Calories: 97
  • Fat: 2g
  • Protein: 4g
  • Sodium: 240mg
  • Carbohydrates: 17g
  • Fiber: 3g
  • Sugar: 10g

Ingredients:

  1. 1 large onion, finely chopped
    1 tablespoon olive oil
    1 pound beets, peeled and coarsely grated
    1/2 pound celery root, coarsely grated
    4 cups chicken stock
    1 cup water
    2 Gold Delicious apples, peeled, cored, and coarsely grated
    1 teaspoon caraway seed, crushed
    2 tablespoons red wine vinegar
    1/2 cup creme fraiche (optional)
    1 tablespoon chopped fresh parsley (optional)
    Salt and pepper

Directions:

    1. In a large pot, sauté the onion in oil until translucent, about 2 minutes.
    2. Add the beets, celery root, stock, and water.
    3. Bring to a boil, then lower to a simmer and cook for 20 minutes.
    4. Stir in the apples, caraway seed, and vinegar.
    5. Season with salt and pepper to taste, then simmer for another 20 minutes.
    6. Serve the soup in bowls garnished with a dollop of creme fraiche and parsley, if desired.
    Variations:
    • Beets combine well with other root vegetables. Instead of celery root, turnips parsnips or parsley root make good flavor combinations.
    • Crumble bacon bits on top of the soup before serving.
    • Instead of caraway seeds, other seasonings might include celery seeds or celery leaves, or dillseeds or dillweed.
    • Sour cream may be used instead of creme fraiche.

Article written by

Monique Jamet Hooker is the author of Cooking with the Seasons: A Year in My Kitchen . Born and raised in Brittany, France, she developed an interest in cooking at a young age. She trained extensively in France and started her own cooking school Monique's French Cuisine.

 

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