This 7-Ingredient Broccoli + Celeriac Soup is Healthy and Delicious
If it’s a vegetable, I promise you I’ve tried to puree it into a soup with my immersion blender. And since we’re ingredient spotlighting broccoli this week, I think you can guess what recipe we’re featuring today: a pureed broccoli soup. Every week I place a head of broccoli in my grocery cart, so I’ve developed a pretty good rotation of different ways to cook broccoli. The prettier florets are perfect for roasting, stir-frying, steaming, or putting into a frittata. I usually chop the stalks up and throw them in with the florets too, but when I’m craving a soup (most weeks), the stalks are perfect for tossing into a pureed soup. If you’re one of those people that just chops the florets off and throws away the rest of the broccoli, you’ll never have to do that again after trying this soup out.
While the broccoli can stand on its own in the soup, I usually pair it with something else (because why not have more soup?). Some excellent options are: potatoes, spinach, cauliflower, avocado, celery, or white beans. I try to only mix ingredients of like color family or neutrals. While broccoli and carrots would be a powerhouse combo for health, you’ll likely end up with a muddy brown soup – not nearly as appetizing. For today’s recipe, I invited a neutral colored and also one of the most neglected vegetables to our soup – celeriac (sometimes known as celery root). I know lots of people who have never worked with it before because well, it’s ugly, but it adds the unique taste of celery with the creaminess of potato (minus the glycemic index load), which makes it a great option for adding texture to pureed soups. For parents that want to multi-purpose this soup for baby food, start off with less liquid, puree, and reserve what you need for your baby. Then add more broth and seasonings for your soup.
- 1/2 a head of broccoli or just the stalks of a head of broccoli
- 1 celeriac bulb
- 1 onion
- ~1 quart of water, chicken stock, or vegetable broth
- Olive oil
- Salt & pepper
- Optional: 1/2 cup of cream
- Broccoli: Rinse and chop into similar sized pieces
- Celeriac: Peel the not-so-pretty outside off with a knife. To do this, microwave the celeriac bulb for about 5 minutes, which will soften the outside skin. Chop into large pieces
- Onion: Rough chop
- Store in separate airtight containers / bags if not making right away
- quart soup pot (a dutch oven would be perfect for this job)
- Immersion blender
- Let pot warm up over medium-high heat; and add about 1 to 2 tbs olive oil
- Give the oil some time to warm up and then add onions with a dash of salt
- Saute onions for about 3 minutes, until they start to soften. Then add the remaining ingredients
- Pour enough broth to cover all ingredients (parents, if you’re making baby food, add less broth to get a thicker puree)
- Cover and bring to a boil
- Lower heat, leave covered, and let the ingredients simmer for about 15 to 20 minutes
- Remove from heat and let cool before pureeing
- Puree soup with immersion blender and season to taste with salt and pepper
- Stir in cream (optional)
- Soup and sandwich? Open-face tuna melt with bubbly cheddar
- Soup and salad? A spinach, apple, and blue cheese salad
- Soup and protein? Grilled chicken breast brushed with some mustard, honey, and balsamic vinegar
Substitutes and supplements
- If you’re not on a low-glycemic / carb diet, spoon this into a sourdough bread bowl on a cold winter night.
- Got cheese? Whisk in a cup of your favorite cheese for a creamier consistency.
- For a touch of sweetness: Peel and chop an apple and throw it in with the other ingredients
- Want creaminess without the dairy? After the soup has cooled, throw in an avocado before pureeing