Duo of Celeriac and Beet Soup

The duo of edible root vegetable and beets combine to create a satisfying and healthy soup.

Yield: Makes 10 servings (serving size: about 1 1/2 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 103
  • Fat: 2.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 17g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 2mg
  • Sodium: 393mg
  • Calcium: 58mg

Ingredients

  • 3 medium leeks (about 3/4 pound),white and pale green parts only
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 1/2-inch piece peeled fresh ginger, finely chopped
  • 1 teaspoon salt, divided
  • 2 pounds celeriac (celery root), peeled and chopped into 1/2-inch pieces
  • 1 Granny Smith apple, peeled and chopped
  • 3 medium red beets (about 1 1/2 pounds), peeled and chopped into 1/2-inch pieces
  • 4 cups low-sodium chicken broth, divided
  • 3 cups water, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup inner celery leaves

Preparation

  1. 1. Halve leeks lengthwise, then coarsely chop. Wash in a bowl of cold water, agitating them, then dry on paper towels.
  2. 2. Melt butter with oil in a medium (2- to 3-quart) saucepan over medium heat until foam subsides. Cook leeks with ginger and 1/2 teaspoon salt, stirring, until softened (6-8 minutes). Transfer half of leeks to another medium saucepan.
  3. 3. Add celeriac and half of chopped apple to one of the saucepans and cook, stirring, 2 minutes. Add 2 cups broth, 2 cups water, and simmer, covered, until celeriac is very tender (about 30 minutes).
  4. 4. Add beets and remaining chopped apple to the other saucepan. Stir in remaining 2 cups broth and 1 cup water and simmer, covered, until beets are tender (about 30-40 minutes).
  5. 5. Purée celeriac soup with an immersion blender (or in batches in a blender) until smooth. (Use caution with hot liquids.) Return soup to cleaned saucepan. If thick, stir in 1/2 to 2/3 cup water. Season with 1/4 teaspoon each salt and pepper and keep warm.
  6. 6. Purée beet mixture as above. Stir in remaining 1/4 teaspoon each salt and pepper.
  7. 7. Serve soups separately in small cups, garnishing beet soup with celery leaves, and celeriac soup with a drizzle of beet soup.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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