Beet and Celery Root Soup with Spices
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
5
Description
Beet and Celery Root Soup with Spices
Ingredients
- Beetroot - 22.9 oz
- Celery salt - 14.1 oz
- Onion - 1 head
- Meyer Lemon Juice - 1 tablespoon
- Grated Ginger Root - 1 teaspoon
- Water - 1 qt
- Ground Black Pepper - to taste
- Dried Dill Stems - 1 teaspoon
- Parsley - 0.2 oz
- Garlic - 2 cloves
- Salt - to taste
- Olive Oil - 1 tablespoon
- Herbs - to taste
Step by Step guide
Step 1
Wrap the beetroot in foil and bake in the oven at 392°F for 1 hour.
Step 2
Peel and chop the celery root into large cubes. Peel and chop the onion.
Step 3
Allow the baked beetroot to cool, then peel and chop it into large cubes.
Step 4
Place a wide pot on the heat, add olive oil for frying, and once heated, add the onion, ginger, coriander, salt, pepper, and garlic. Sauté until the onion is golden brown.
Step 5
Add the chopped celery root and 1 liter of hot water to the pot. Once boiling, simmer for 7–10 minutes over low heat.
Step 6
Add the beetroot and cook for another 20 minutes on low heat with the lid on.
Step 7
Add the dried herbs (dill and parsley) and lemon juice. Add more water if necessary.
Step 8
Blend the soup with an immersion blender until smooth, with no chunks remaining. The consistency should be similar to low-fat sour cream.
Step 9
Serve with fresh herbs and bread.
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