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Recipe - celeriac SOUP



By Lauren Gerrie

“This recipe can be done with any type of nondairy milk: coconut, rice, cashew, et cetera. It can also be done with dairy milk or water—just adjust the seasoning to your own liking.”


INGREDIENTS
1 large celery root
5 to 6 garlic cloves, peeled and whole
2 Kaffir lime leaves
1 bay leaf
Almond milk
Salt
Pepper
Optional: Butter or olive oil


DIRECTIONS

1. Clean the celery root by slicing off the exterior skin, then cut it into large cubes.

2. Place the cubed celery root and garlic in a medium-size pot and add almond milk to cover.

3. Add the Kaffir lime and bay leaves and a couple of generous pinches of salt and pepper, then bring the mixture to a boil over medium-high heat.

4. Once it’s boiling, turn the heat down to medium and simmer for about 15 to 20 minutes, until fork-tender.

5. Strain over a bowl, keep the cooking liquid, and discard the leaves.

6. Puree the mixture in a Vitamix or other high-power blender, adding more almond milk as needed. The less milk you use, the thicker the soup or puree.

7. Add salt and pepper to taste. For a richer soup, add a tablespoon or two of olive oil and blend again.



 

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