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Celeriac & Carrot Soup - with kombu dashi

I've been debating what recipe to post first on the dainty pig's new blog home. You see, I've done a lot of baking recently. But this soup was just SO good. I mean the kind of good where you plan for leftovers but end up eating the whole pot of soup in one go. Wait..that's happened to you before, right?  

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This creamy, slightly sweet, completely comforting soup is surprisingly simple, quick and easy, but tastes beyond delicious.

I'm also rather embarrassed to say that it's my first time trying celeriac. This lovely & fragrant root vegetable made it's way into my kitchen because it happened to be included in the organic vegetable box we get delivered every couple of weeks. I took it out of the box, and it looked pretty yucky...gritty, dirty, and shaped rather weirdly. But I had faith that it would turn out to be an ugly duckling kind of situation. Looks like I was right.

Carrot & Celeriac Soup

*largely inspired by this recipe @ the nourishing gourmet

Ingredients

  • 1-2 TBSP vegetable oil -- I used olive oil
  • 2 green onions, finely sliced, most the white part
  • 4 small-medium celery roots, peeled & diced
  • 4 giant carrots (~6 medium carrots), cut into chunks
  • 8 cups of veggie broth (I used kombu-dashi, kelp broth, see directions at bottom of post)
  • few pinches of sea salt
  • parsley & pumpkin seeds for garnish, if desired

Directions

  1. Heat oil in a heavy bottomed saucepan, over medium heat (making sure oil doesn't smoke)
  2. SautΓ© green onions for a few minutes
  3. Add carrots & sautΓ© for another couple of minutes.
  4. Sprinkle a pinch of sea salt on top, and put lid on. Let the veggies "sweat" for a few minutes (adding a tiny bit of water if necessary, to prevent burning)
  5. Gently pour in the broth, give a quick stir.
  6. Add in celery root, and let soup come to a boil.
  7. Simmer with the lid on for 20-25 minutes, until veggies are tender (mine took only 20 mins.).
  8. Very carefully puree or blend soup, to create a creamy & thick consistency. If you are in no rush, then I recommend letting the soup cool for a bit, before spooning it into a blender. I personally used an immersion blender in the big pot I cooked it in.
  9. Pour back into saucepan and reheat. Taste and add a bit more sea salt if necessary.
  10. Serve immediately, garnishing with some parsley and pumpkin seeds, if desired.
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Kombu Dashi

  • Take a few 2" squares of dried kelp (kombu). Wipe off excess salt if desired, and then place in the bottom of a large bowl.
  • Pour 8 cups of boiling water over top.
  • Put a lid or plate on top of the bowl, and let sit at least 30 minutes. The longer the better.
  • Remove kelp and use liquid as a very quick stock for any soups / sauces.

* My favourite restaurant in Japan used kombu dashi in lots of their cooking.  Another version is to simply let the kombu soak in room-temperature water (or in the fridge) overnight. The longer soaking time with cooler water does the trick.

We ate this soup with a side of steamed greens, and some leftover brown rice. It was so good I would have eaten it for breakfast, had we managed to keep leftovers.

Have you ever eaten celeriac? How do you enjoy it?