Celery Root And Parsnip Soup
- Calories: 308 Kcal
- Fat: 9 g
- Carbohydrate: 46 g
- Protein: 13 g
- Fiber: 9 g.
- 2 cartons (32 oz.) low-sodium chicken broth
- 1 lb.(3-4 medium) sweet potatoes, peeled, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 3 stalks celery, sliced 1/4-inch thick
- 1 can (6 oz.) tomato paste
- 1/2 tsp. paprika
- 1/4 tsp. ground cumin
Salt and freshly ground black pepper
- 2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
- 1 can (15.5 oz.) chickpeas, drained and rinsed
- 1/3 cup fresh basil or parsley, coarsely chopped
Place celery root on its side and cut off top and bottom. Stand celery root upright and cut away peel in vertical strips from top to bottom following its shape to expose white flesh. Rinse celery root and chop into roughly 3/4-inch pieces, measuring out 2 cups. Store remaining celery root in bowl of water with squirt of lemon juice to use later in salad or stir-fries. It keeps for up to 2 days.
- Core apple and cut into 4 quarters. Chop three of the quarters and set aside. Cut fourth quarter lengthwise first into 3 slices, then stack and thinly cut slices crosswise to form small triangles. Set aside for garnish.
- In large saucepan, melt 1 tablespoon butter with oil over medium heat. Add celery root, carrots, onion and parsnips, mixing until they look shiny. Cook until onion is translucent, about 5 minutes, stirring occasionally. Cover pot tightly and cook for 8 minutes, until vegetables are very moist. Mix in cumin, cardamom and ginger. Add chopped apple pieces and stir to combine. Pour in broth, and bring to boil. Cover, reduce heat and simmer soup until vegetables are very soft, 20 minutes. Let cooked soup stand, uncovered, for 10 minutes.
- Carefully transfer hot soup to blender. Cover, wrap dishtowel around top of blender and purée soup until smooth and velvety, starting low and finishing at high speed. You may need to do this in two batches. Season soup to taste with salt and pepper.
- In small skillet over medium heat, melt remaining 1 teaspoon butter. Add reserved apple and cook until shiny and slightly softened, about 3 minutes. Remove from heat.
To serve, divide soup among 4 soup bowls. Spoon one-fourth of sautéed apple into center of each bowl. Serve soup immediately.