Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tender white beans give this soup rich texture and substance, while crisp apples add natural sweetness. Celery root, also known as celeriac, is the knobby, rough root of the celery plant. Once peeled, its flesh has a creamy white color and the bright herbaceous flavor of celery.
- 1 Large Celery Root (Trimmed, Peeled & Diced)
- 2 Medium Parsnips (Peeled & Diced)
- 2 Large Gala or Fuji Apples (Peeled & Diced)
- 1 Large Russet Potato (Peeled & Diced)
- 1 Large Yellow Onion (Diced)
- 1 Large Carrot (Peeled & Diced)
- 1/2 Cup Peas
- 2 Cups Cannellini Beans (Drained & Rinsed)
- 1 Bay Leave
- 2 Sprigs Fresh Thyme
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 2 Teaspoons Smoked Paprika
- 5 Cups Water
- In a large-size pot combine celery root, parsnips, apples, potatoes, onions, beans, carrots, peas, bay leaf, thyme, kosher salt, pepper, and smoked paprika. Add water.
- Cover and bring to a boil over a high heat. Reduce to a simmer and cook for 50 minutes until beans and celery root are completely tender and falling apart.
- Remove bay leaf.
- Remove from heat.
- Purée soup until smooth using an immersion blender or food processor.
- Return soup to a medium heat and cook for 10 minutes. If you need to add a bit more water go ahead and do that.
- Remove from heat and serve warm.
- Serves 6
- “Work With What You Got”
- © Victoria Hart Glavin