Creamy Celery Root Soup

Celery root, also known as celeriac, is just what its name claims it to be: the root of the celery plant. This ugly brown hairball of a vegetable has a mild, celery-like flavor with a starchy, rather potato-like texture. It’s a surprising but winning combination. With “root” in its name, celery root is obviously a root vegetable. That means that it stores well, making it a real treat for local eaters in fall and winter.


1 Celery Root (outside skin completely removed- cut into chunks)

1 head of cauliflower (washed and cut into florets)

6 stalks of celery (washed and chopped)

4-6 cups vegetable broth

(Optional: White meat chicken, cooked and cubed OR Meatless Chicken)

1 teaspoon celery salt

1 teaspoon Himalayan Sea Salt

½ teaspoon ground black pepper

2 teaspoons fresh, minced garlic

2 teaspoons minced onion

1 teaspoon TJ’s 21 season salute

 Boil the cut up cauliflower and the cut up celery root until tender in 4 cups veggie broth

When slightly cooled, process the mixture in a blender, vita mixer, or food processor until smooth and creamy.

Steam the celery until tender.

In a large pot on the stove, heat through the creamed mixture, the celery, the optional chicken and add the spices to taste. You can thin it out a bit with more vegetable broth, soy creamer, or organic milk, if you prefer.