Vegan Celery Root Puree Soup with Black Truffle Oil

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Food doesn’t get much easier than this.  The truffle oil is a delightful touch but not required to make this soup addictive.  Despite tasting rich & creamy – this is vegan & virtually calorie-free.   TRY IT!

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Vegan Celery Root Puree Soup with Black Truffle Oil

4 softball-sized celery roots – peeled & cubed (save a few green top leaves for garnish)

1 onion – diced

1 TBS olive oil

4 garlic cloves – minced

1 tsp white pepper

Water to cover (or stock)

Black (or white) truffle oil for drizzling

Salt to taste

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DIRECTIONS

Put the celery root cubes in a soup pot.  Add water or stock (or water with a few bouillon cubes) to cover.  Boil the celery root until soft.

Saute the onion & garlic in the olive oil until the onion is translucent.  Add the onions to the celery root & stock.  Add white pepper & puree with either an immersion blender or in batches with a regular blender.

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Add salt to taste.  Serve in bowls, drizzle with truffle oil (or not), lots of cracked pepper & a few celery leaves.

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