CAULIFLOWER CELERY ROOT SOUP

Ready to sample!

With having both two heads of cauliflower and two celery roots in the fridge, I got inspired to make a creamy soup featuring both of these vegetables for lunch today. Celery root is a bulb vegetable, about the size of an orange or grapefruit, and has a celery like flavour. You can eat it raw or cooked. It needs to be peeled before eaten and is a versatile vegetable. I like to grate it and use it salads, chop it and cook it with cauliflower and mash them together and have it instead of mashed potatoes, or cube it and roast it along with carrots, parsnips and or sweet potato. 

I made this soup in my big soup pot and cooked it on the stove but it can also be made in an electric pressure cooker. This soup is great to make year round but I likely would prefer it during the fall, winter or spring. I used frozen chopped dill as some of the seasoning. Every summer I cut dill from the garden, wash and chop it and then put it into freezer bags to use over the course of the year. Instead of just using shredded cheese or nutritional yeast to provide the cheesy flavour, I added a bit of both. I added one cup of shredded cheese and one quarter cup of nutritional yeast. 

The soup turned out delicious and both of us enjoyed it as part of lunch. 

Vegetables being added to the soup pot.

INGREDIENTS:

1 large onion, diced
2 stalks celery, diced
2 garlic cloves, minced
1 large carrot, chopped
1 medium size head of cauliflower, cut into small pieces

1 medium celery root, peeled and chopped 
6 cups of vegetable or chicken broth
1/2 tsp Italian seasoning or dill or thyme
salt and pepper to taste

1 cup of milk - dairy, almond, coconut or soy
1/2 cup nutritional yeast OR 2 cups of shredded cheddar


DIRECTIONS:

Into a large soup pot add all of the ingredients except the milk and cheese. Cover the pot with a lid and heat on high until it boils. Reduce the heat to simmer and cook for at least 45 minutes until all of the vegetables are tender. Using an immersion blender, puree the soup. You can leave some small chunks of vegetables if you want. Add the milk and cheese, stir and season with more salt and pepper if required. Serves 6. 

ROASTED CARROTS, SWEET POTATOES, ONIONS, PRUNES AND APRICOTS

I have made this recipe several times and it is a favourite of mine. I have modified it from 'Friday Night Suppers' by Bonnie Stern. I like this cookbook as it has a variety of recipes and they are not complicated to make. 

These roasted vegetables make a wonderful side dish to compliment other dishes you may be serving. If you don't have orange juice, you could use other juices such as apple or pineapple or you could use lemon juice concentrate with some water added to it to make one quarter cup.

Ready to be covered with tin foil and put into the oven.

INGREDIENTS:

1 large sweet potato, peeled and cut into smallish cubes
4 medium to large carrots, peeled and sliced into one inch slices
2 medium onions, peeled and cut into small chunks 
1/2 cup prunes, cut into halves
1/2 cup apricots, cut into halves or thirds

1/4 cup olive oil
1/4 cup honey or maple syrup
1/4 cup orange juice
1/2 tsp cinnamon
salt and pepper to taste

2 tbsp chopped parsley as a garnish  

DIRECTIONS:

1. In a large bowl, combine the sweet potatoes, carrots, onions, prunes and apricots.

2. In a smaller bowl or 2 cup measuring cup, combine the oil, honey, orange juice, salt and pepper and cinnamon. Add to the vegetables and combine well.

3. Line a large baking sheet or two medium size baking sheets with parchment paper. Spread the vegetables over the parchment paper, cover with foil and roast in a preheated 400 degree F oven for 25 minutes. Uncover and continue to roast for 20 to 25 minutes or until browned. 

4.  Sprinkle the parsley over the served vegetables.  Makes 8 servings.

Adapted from Friday Night Suppers.