This Vegan Celery Root Soup is like a warm blanket for your soul! It's so very creamy, with that light flavor of celery and accented with chive oil and umeboshi pepitas. Light enough to serve as a first course to your big Holiday meal, but fulfilling enough to be the center of your lunch or dinner any day. Not only is this soup completely plant-based, but it's also low-FODMAP!
This Vegan Celery Root Soup is super tasty on its own, but these 2 garnishes really up the ante and I highly recommend going for the full gourmet serving, as shown. Chive Oil is a 2-ingredient garnish that you can make in minutes and adds a bright tangy accent with the silky mouth of oil. And Ume Pepitas are also just 2-ingredients and can also made in minutes! Not only are these salt-and-vinegar pumpkin seeds a great garnish to accent the earthy celery root flavors, but they are an addictive snack on their own! All of it is achievable within the time that the soup takes to cook.
Celery root is an ugly duckling in the produce aisle, Literally the root of the celery plant, trim off the woody brown 'skin' to reveal a whiteish root that cooks up similar to a potato or turnip. It takes like a more subtle, slightly more earthy version of celery. And, fantastic news is it's low-FODMAP to 1/3 of a medium sized root! This soup serves 6 to 8, so the amount of celery root per serving is below a low-FODMAP serving.
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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