Smokey celeriac soup

I absolutely love celeriac! And I think this very nutritious vegetable deserves more credit. Super healthy, low in fat and calories, and most of all very delicious and versatile. This celeriac soup I have combined with smokey paprika, which works magic together.

The flavours of this dish are warm and earthy. The smokey paprika gives it a bit of an East-European feel. I love soups like these to warm me up and give me some comfort on cold days.

The celeriac soup is super easy to make. You just let everything simmer, cool, blend, and reheat. The only real work is a bit of chopping. Which does remind me to tell you to de-skin the celeriac well. Meaning that the outer layer has to be well removed, which means that you have to cut quiet a bit away in some areas. Otherwise you might end up with a bitterness in your soup.

What to drink with a celeriac soup?

I think the creamy celeriac together with the smoked paprika in this dish would pair well with an aromatic white. Think of an Alsatian Gewurztraminer. Or a muscat like the Goldmuskateller from Italy, which is thick and musty. Or the spice fragrant musk from the Malvasia might be your preferred option. If you prefer red; this dish could pair as well with a spicy, earthy but young red. Like a light red from the Languedoc region in France.

Enjoy this soup with a nice piece of rustic bread, or sourdough bread. If you make this recipe; add @haricoco1 to your instagram post, or comment below. I love to share our creations.

Celerian soup with smoked paprika

January 20, 2020

by Nicole

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Category Soups

Persons

4

Serving Size

1

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Ingredients

• 1 small celeriac (celery root), peeled and chopped roughly
• 4 small Jerusalem artichokes, peeled and chopped roughly
• 1 leek, sliced in rings
• 1 onion, thinly sliced
• 2 garlic cloves, peeled and thinly sliced
• 2 large sprigs of rosemary
• 2 large sprigs of thyme
• 1 tbsp sweet smoked paprika powder
• 1 tsp of ground mace
• Salt and pepper
• 2 tbsp olive oil
• 1250 ml ( 5 cups) home-made vegetable stock
• 12 boiled chestnuts (jar), chopped in little pieces

Instructions

1. Heat the olive oil in a saucepan and add the onion.
2. Sauté the onion on low / medium heat until softened, after 10 minutes add the garlic, and stir for another minute.
3. Add all the vegetables, the smoked paprika, the mace, and a pinch of salt; give it all a good stir so the aromas of the spices are released.
4. Add the home-made vegetable stock and the rosemary and thyme sprigs., bring to the boil and leave it covered on a low simmer for approx. 30 minutes.
5. Check if the celeriac is cooked, and let the soup to cool down.
6. Once cooled enough, blend everything in your food processor.
7. Pour the soup back into a saucepan and reheat.
8. Season with salt and pepper, and some extra smoked pepper and/or mace to your liking.
9. Top the soup with the chopped chestnut, a light sprinkle of smoked paprika, and a little rosemary before serving.

Nutrition Facts

Celerian soup with smoked paprika

Serves: 4

Amount Per Serving: 1
Calories		251.74 kcal
% Daily Value*
Total Fat 8.25 g		12.7%
	Saturated Fat 1.3 g	6.5%
	Trans Fat
Cholesterol		0
Sodium 1173.13 mg		48.9%
Total Carbohydrate 43.25 g		14.4%
	Dietary Fiber 4.34 g	17.4%
	Sugars 8.78 g
Protein 3.87 g

Vitamin A 9.04 %		Vitamin C 36.55 %
Calcium 9.41 %		Iron 24.67 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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