Double Celery Soup

Roasting celery and celery root intensifies their flavors in this silky-smooth, healthy soup recipe. Serve topped with a swirl of yogurt and herbs or a drizzle of extra-virgin olive oil.

Prep/Cook Time: 40 Minutes, Servings: 4

Ingredients

• 2 cups sliced celery (1-inch pieces)
• 2 cups diced celery root or yellow potatoes (½-inch pieces)
• 2 shallots, quartered
• 2 tablespoons extra-virgin olive oil, plus more for serving
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2½ cups low-sodium chicken or vegetable broth, heated
• 4 teaspoons chopped celery leaves or parsley

Directions

1. Preheat oven to 450°F.
2. Toss celery, celery root (or potatoes), shallots, oil, salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring once, until very tender, about 25 minutes.
3. Puree the vegetables and hot broth in a blender until smooth. (Use caution when blending hot liquids.) Drizzle each portion with oil, if desired, and top with celery leaves (or parsley).

Nutritional Information

Per Serving: 127 calories; 8 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 10 g carbohydrate; 0 g added sugars; 2 g total sugars; 5 g protein; 2 g fiber; 289 mg sodium; 473 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.