Cream of Spinach & Celeriac Soup
A smooth, comforting soup made with celeriac, potato, and spinach. Simmered until tender, blended until creamy, and finished with nutmeg and a hint of lemon, it’s perfect topped with toasted nuts or seeds for added crunch.
Ingredients
- Oil or butter 2 Tbsp
- Onion or leek, thinly sliced 1 piece
- Garlic, minced 3 cloves
- Vegetable broth, more if you want the soup thinner 4 cups
- Lemon juice Splash
- Celeriac, approximately 1 bulb, cubed 1¼ lbs
- Potato, medium sized, cubed 1 potato
- Fresh spinach leaves 7 oz
- Grated nutmeg To taste
- Salt and black pepper To taste
- Pine nuts, or roasted squash seeds, to garnish (optional) ¼ cup
Instructions
- Heat the oil (or butter) in a soup pot over medium heat. Add the onion (or leek) and cook for about 5 minutes or so until the onion has softened but has not yet browned. Add garlic and cook for 1 minute more.
- Add the celeriac and potato to the pot and pour the broth over the vegetables.
- Bring mixture to a boil, lower the heat and simmer for 10-15 minutes until the vegetables are soft.
- Add the spinach and allow it to wilt.
- Allow the mixture to cool just enough to safely place in a food processor, then puree until smooth.
- Return puree to the pan and season to taste with salt, black pepper, nutmeg, and lemon. Reheat gently.
- OPTIONAL: Heat a non-stick frying pan (do not use oil) and add the pine nuts. Roast until golden brown, stirring occasionally so they do not stick. Sprinkle them over the top of the soup and serve.
Notes
Recipe adapted from The Complete Book of 400 Soups by Anne Sheasby
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