Prep 10 mins
Cook 45 mins
This is a wonderful way to use celery root! It is based on the recipe of the same name from The Complete Vegan Cookbook.
- 4 cups vegetable stock
- 2 cups plain soymilk or 2 cups milk
- 1 cup dried French lentils
- 2 cups peeled and diced celery root or 1 medium celery root
- 4 garlic cloves, minced
- 2 bay leaves
- fresh ground white pepper (to taste)
- 3 tablespoons minced fresh Italian parsley
- In a large saucepan over medium heat, combine the stock, soy milk, lentils, celery root, garlic, bay leaves, and pepper.
- Bring to a simmer, reduce the heat to low, and cook 35-40 minutes, until the lentils are tender and the mixture is moderately thick. Remove bay leaves.
- Puree the beans slightly with an immersion blender or transfer half of the mixture to a blender jar and puree, then return it to the pan. Stir in the salt and parsley and serve hot.
Absolutely fantastic! I loved this soup! I could hardly believe that so few ingredients could make a soup this wonderful so quickly. Will definitely be making this again and again. I never know what to do with celery root, and this recipe will now make me a loyal consumer!
I made this with coconut milk instead of soymilk, and threw in a basket of shitakes I had that needed to be used. Very aromatic and tasty. I would add that you should definitely remove the bay leaves before blending - they just didn't seem to blend and I wound up having to spit them out while I was eating. Might also soak the lentils the night before so as to remove some of their gaseous properties...
Excellent! So rich and creamy, it was a perfect meal with some crusty bread. Also, I love the idea of making extra and using it as a base for a "chicken" pot pie. Thanks for sharing this, it's a keeper.