Sweet Potato and Celeriac Soup

Sweet Potato and Celeriac Soup


Whether the fall colors catch your eye at the grocery store or mix with the crisp autumn breeze at the farmers market, soup is a great way to highlight these gems of the season. I was recently talking with a friend about celeriac and was reminded of a past Butternut Squash Soup I made with the celery root, here I swapped the butternut squash for the delicata variety combined with a sweet potato and other fall flavors. Enjoy.


1 sweet potato
1 delicata squash
1 celeriac root
2 carrots
1/2 an onion
2 cloves of garlic
3 stalks of celery
Glug of olive oil
Splash of Tamari or soy sauce
Salt to taste


Pre heat the oven to 350
De-seed the squash, peel the carrots
Roughly chop the sweet potato, squash and carrots
Toss in olive oil, salt and roast for 35-40 minutes
Finley chop the onion, garlic and celery and sauté for 5 minutes
Add the chopped and peeled celeriac and continue to cook for 7-10 minutes until soft
Adding a splash of white wine, butter or water as you go
Add a few sprinkles of salt, stir and continue to sauté
When all veggies are cooked and soft, cool and add to a blender
Add 4-5 cups of water, splash of Tamari and blend until smooth
Top with roasted squash seeds or croutons and enjoy!


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