Sunday, April 29, 2012

Real food recipe: Cauliflower, Leek and Celery root Soup

I love soup!  I try to make one pot of soup per week for lunches or a light dinner, and the less chopping and ingredients the better (although I do like 'fancier' ones too).  This recipe is the quickest and simplest soup EVER!  My mom started making this recipe based on Rose Reisman's recipe.  3 main ingredients:  leeks, cauliflower and celery root (celeriac).


Ingredients
1 cauliflower, washed, trimmed and coarsely chopped
2 leeks (white parts only), thinly sliced
1 celery root (a scary looking vegetable, but adds wonderful flavour to vegetable dishes.  You will find it with other root vegetables like beets in the produce aisle), peeled and chopped
2 tbsp butter, preferably organic and grass-fed*
sea salt and pepper to taste
2 cups + water or vegetable broth


In a large pot, melt butter until it froths.  Add the leeks and saute until soft and fragrant.
Add the cauliflower and celery root.  Saute for 10-15 minutes until soft.
Add 1 cup of broth or water and continue cooking the vegetables.
Once the vegetables are soft and fall apart, using a hand immersion blender, puree the vegetables until smooth.  Add water or broth as needed to thin to a desired consistency and thickness.
Add sea salt and freshly ground pepper to your liking.
Garnish with chopped parsley.


Serve with vegetable crudite, thin slices of grass fed and naturally smoked summer sausage (where to buy summer sausage), sourdough bread (where to buy true sourdough bread), and/or a green salad.


*Dairy-free?  Substitute coconut oil instead of butter







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