This soup is great on it's own or as a base for other dishes! I serve it as a meal with some freshly baked bread, oyster crackers, or a salad. It's creamy and mild, which also makes it a great base for my "chicken-pot-pieless", casseroles, or any other "cream-based" soups that you might want to make dairy-free!
*This soup recipe is peanut-free, tree nut-free, dairy-free, egg-free, soy-free, wheat-free, gluten-free fish-free, and shellfish-free. Top 8 Allergen Free! I've also included a vegan option! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!
Indgredients:
2 large yellow onions, diced
2 Tablespoons minced garlic
2 celeriac bulbs (a.k.a. celery root), diced
8 Yukon gold potatoes, diced
10 cups (approx. 2 heads) cauliflower, roughly chopped
7-8 cups chicken stock *substitute vegetable stock for a vegan soup
2 teaspoons kosher salt
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1 Tablespoon fresh lemon juice
Chopped chives (garnish)
Olive Oil
Directions:
- Coat the bottom of a large Dutch oven with olive oil. Add onions and garlic, cook over medium heat until slightly softened.
- Add celeriac, potatoes, cauliflower, salt, red pepper, and cumin.
- Add just enough stock to cover all the vegetables, and bring to a boil.
- Reduce heat and simmer 20 minutes. Vegetables should be fork tender.
- Remove from heat and stir in lemon juice. Process in blender, in batches, until smooth. (You can also puree with an immersion blender, but I get a creamier soup with this recipe using the Vitamix!)
- Top with chives and serve!
- top with croutons or crostini for added texture
- use vegetable stock for a vegan soup
- make a double batch (although this batch will be pretty big on its own!) and freeze the leftovers to use as a dairy-free, creamy base for casseroles!
As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!
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