Celeriac, Parsnip & White Bean Soup

Have you every tried celeriac? This knobbly root vegetable is one I recently discovered myself – and fell in love. It has a delicate celery flavour with the heartiness of a root vegetable. It really is a must-try.

This is what celeriac – also called celery root – looks like. Have a look next time you’re at the grocery store- I’ll bet you’ll see it, hiding in the corner- the poor, often forgotten veggie that you’re seriously missing out on.

This celeriac soup celebrates fall flavours and is entirely customizable. Do you like smooth, creamy soups? Or do you prefer hearty, chunky soups? I definitely fall into the latter category most of the time, and by pureeing half of the soup you get the best of both worlds. A creamy soup base with chunks of flavourful veggies mixed in.

This soup is delicious topped with plain Greek yogurt and pumpkin seeds. I hope you like it! I will definitely be making it again!

1 yellow onion, diced
1 cup celery, diced (~2 stalks)
3 cups leeks, sliced into half moons (about 1-2 leeks- ensure they are washed clean of any dirt)
4-5 cloves garlic, minced
2 tsp dried thyme
1/2 tsp ground sage
2 heaping cups parsnips, peeled and cubed (1 large or 2 medium)
3.5 cups celeriac, peeled and cubed (1 large)
2.5 cups cauliflower, chopped (about 1/2 head)
1-19oz can white kidney beans, drained and rinsed
2 bay leaves
1L no salt added vegetable broth
Additional water, if needed, to just cover veggies
1 tbsp. lemon juice
Salt and pepper, to taste

1) In a large pot, heat a drizzle of olive oil over medium heat. Add the onion, celery and leeks and cook, stirring occasionally, until softened (about 10 minutes).
2) Add the garlic, dried thyme and sage and cook, stirring frequently, for another 2-3 minutes.
3) Add the parsnips, celeriac, cauliflower, beans, bay leaves and broth. Add additional water, if needed, until veggies are just covered. Simmer 25-30 minutes, or until veggies are cooked through.
4) Remove from heat, add lemon juice and salt & pepper to taste. Remove bay leaves and discard.
5) Puree to your liking! For a thick soup with chunks of veggies, puree half of the soup, then add back to the pot and stir together. Alternatively, puree all of the soup for a smooth consistency.
6) Optional: garnish with plain Greek yogurt and pumpkin seeds!