Broccoli, Celery Root, and Spinach Soup

SERVES 6 · GF, VEGAN ADAPTABLE, VEGETARIAN ADAPTABLE, DF ADAPTABLE

This quick soup is so full of green goodness that you’ll feel the nutrients bursting in every spoonful. Celery root, also known as celeriac, is actually the root of a celery plant. It has a definite celery flavor, and it helps to make this soup creamy without having to add any dairy. If you can’t find celery root, you can substitute a couple of Yukon Gold potatoes. Pureed vegetable soups mostly follow the same formula: sauté onion in oil or butter, add the main vegetable with some stock and seasoning, cook until tender and puree. You can then play around with different flavor boosters, such as herbs, spices and acids. Give me this and a thick piece of avocado toast and I’m a happy camper!

2 tablespoons unsalted butter (not vegan/DF) or unrefined cold-pressed olive oil

1 medium-size onion, chopped

1 large garlic clove, chopped

1¼ to 1½ pounds broccoli florets and/or broccoli stalks, ends trimmed and any tough woody layers removed

1 celery root, peeled and cubed

6 cups chicken (not vegan/vegetarian) or vegetable stock, preferably homemade (here)

1 teaspoon sea salt

Freshly ground black pepper

2 handfuls baby spinach (about 4 cups lightly packed)

2 teaspoons lemon zest

1. In a large pot over medium heat, melt the butter or heat the oil. Add the onion and garlic and sauté until tender and translucent, about 6 minutes.

2. Add the broccoli, celeriac, stock, salt, and pepper to taste. Bring to a boil over high heat and then lower the heat to a simmer. Cook, partially covered, until the broccoli and celeriac are tender, about 20 minutes. Add the spinach and lemon zest and cook for another couple of minutes until wilted.

3. Puree the soup with an immersion blender or in batches in a blender. Taste for seasoning.

4. To freeze, follow the instructions here for freezing stock.

image If you are not DF, you can stir in shredded cheese before serving, garnish with grated Parmesan or pecorino, or top with grilled cheese croutons or chopped chives.

TIP: If using broccoli stalks, the outer layer of the stalk should be shaved with a vegetable peeler to remove the tough skin and any fibrous sections.