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 ruby beet and celery root 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.
Ruby Beet and Celery Root Soup Recipe Summary
Skill Level: Easy
Makes: 8-10 cups
Prep Time: 10-15 minutes
Cook Time: 45 minutes
1 large onion, finely chopped
1 Tbsp olive oil
1 lb beets, peeled and coarsely grated
1/2 lb celery root, coarsely grated
4 cups chicken stock
1 cup water
2 Golden Delicious apples, peeled, cored and coarsely grated
1 tsp caraway seeds, crushed
2 Tbsp red wine vinegar
1/2 cup creme fraiche (optional)
1 Tbsp chopped fresh parsley (optional)
Salt and pepper
In a large pot, sauté the onion in oil until translucent, about 2 minutes.
Add the beets, celery root, stock, and water.
Bring to a boil, then lower to a simmer and cook for 20 minutes.
Stir in the apples, caraway seed, and vinegar.
Season with salt and pepper to taste, then simmer for another 20 minutes.
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.
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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