celery root bisque with garlicky croutons

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Next Tuesday morning, around 8:15, I’ll be on Global TV “getting to the root of root veggies”.  In keeping with that topic, here’s a delicious recipe for a not-so-pretty root veggie. Don’t know what celery root (a.k.a. celeriac) is?  It’s that really ugly, knobby looking white ball in your CSA box.  You can also find it in the grocery store right now.  If you’re looking to clean out your farm share box or just want to try something new, here’s an easy, tasty, healthy soup recipe to try this weekend. It works equally well with kohlrabi, another ugly veggie no one seems to know what to do with!

This is a “veganized” version of a basic bisque recipe.  When “veganizing”, I swap out the higher-fat animal ingredients like whipped cream for healthier vegetarian ingredients, like almond milk & coconut oil.  My kids & husband all love this soup.

Ingredients for soup:

2 tbsp coconut oil

1 cup chopped celery

1/2 cup coarsely chopped shallots or white onion

2 pounds of celery root (about 1.5 bulbs), peeled and cubed in 1 inch pieces (or same amount of kohlrabi)

1 medium potato, peeled and cubed into one inch pieces

5 cups low-sodium veggie broth

1.5 tsp fresh minced thyme (or 3/4 tsp dried)

1/4 cup almond milk (more if you like a thinner pureed soup)

salt and pepper to taste ( I used about 1/2 tsp salt and 1/4 tsp pepper)

For croutons:

2 pieces of “oldish” whole grain bread, cut into 1 inch cubes

olive oil (preferably in a spray bottle or mister)

garlic powder


To prepare:  In a large soup pot, melt coconut oil over medium heat.  Add celery and cook until softened (about 3 minutes).  Add shallots or onion, and cook about 3 more minutes.  Then add cubed potato and celery root, broth and thyme.  Bring to a boil, reduce heat, and simmer about 30 minutes, or until veggies are very soft.

Meanwhile, preheat oven to 350F.  Spread bread cubes on a baking sheet and spray lightly with olive oil.  You can sprinkle them with garlic powder or toss in a crushed garlic clove and a little olive oil if you don’t have a spray bottle.  Toast in the oven until brown (it doesn’t take long so keep checking them).

Once veggies are soft, add almond milk and puree soup with a hand blender in pot or in batches in a countertop blender.  Add salt and pepper to taste.

Serve in bowls sprinkled with a handful of croutons and a side salad.  Who knew that ugly business could taste so good?

Makes about 10 cups.


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