Creamy Celery Root Soup With Tahini
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There are many reasons to love this soup! It it very rich tasting and velvety and you will swear there is cream in it. There is not. There are white beans in this soup which helps give the soup the creaminess. Since beans are something we should all get more of, this is a way to do that without even knowing they are there. This soup is also loaded with vitamins and minerals including vitamin B6, vitamin K, folate, phosphorous, potastium and tons of fiber. The flavor of this soup is subtle with a hint of nutiness from the tahini and brightness from the lemon.
MAKES: 4 Servings
PREP/COOK TIME: 1 Hour
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 pounds celery root, roots and woody parts trimmed, peeled and diced (6 to 7 cups)
4 cups Magic Mineral Broth, or more as needed
1 cup no-salt-added canned white beans, drained and rinsed
3/4 teaspoon kosher salt, or more as needed
1/4 cup tahini
1 tablespoon fresh lemon juice, or more as needed
1/4 cup fresh flat-leaf parsley leaves
DIRECTIONS
In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 3 minutes. Stir in the garlic and cook, stirring, for another 30 seconds. Add the celery root, Magic Mineral Broth, beans and the salt and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the celery root is very tender, about 20 minutes.
Add the tahini and the lemon juice and, using an immersion (stick) blender, puree until smooth. (Alternatively, allow the soup to cool, then puree in batches in a blender, then reheat.) Add water or additional broth as needed to achieve desired thickness. Taste and season with more salt and/or lemon juice, if desired. Garnish with the parsley and serve hot.
