Vegan Celery Root Puree Soup with Black Truffle Oil

Leave a comment

 

All Photos © Christine Elise McCarthy 2013

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

~

 

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!

Image

PRINT THIS RECIPE

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

ImageImage

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.

Image

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

PRINT THIS RECIPE

Image