I love using celery root in soups, roasted with other vegetables, and as a puree. This week I have been craving broth-based blended soups that are hearty yet not heavy and that have clear, simple tastes.
Using the Bone Broth that I made in my Instant Pot, I threw together this soup in a total of 25 minutes (including cooking time!).
For this soup you will need:
- 2 large celery roots
- 3 garlic cloves
- 1 tart apple
- 1 lb yukon gold potatoes
- 1 leek
- 3 cups broth, either chicken or vegetable will work, or bouillon
- 2 cups water
First, thinly slice the leek then peel the garlic and dice the rest of the vegetables.
Then put your instant pot on the sauté function; add oil and allow it to heat up for 30 sec or so.
Add the leeks and sauté until softened, about 6 minutes, stirring frequently. Your Instant Pot sauté function is pretty hot- I would correlate it to a high on your stove top- so you really need to keep an eye on the Instant Pot while it is on in this mode.
When the leeks are softened, add all of the other veggies and toss in the oil.
The add 2 cups of water and 3 cups of broth; chicken or vegetable broth would work here.
Place the lid on and lock it. Set the Instant Pot to Soup mode and adjust the time to 20 minutes. Ensure that the pressure valve is in the closed setting.
When the 20 minutes are up, do a Quick Release of the pressure and open up the lid.
If you have a hand emulsifier or hand blender, I find it easiest to simply blend the soup straight in the Instant Pot liner and serve it out of there. You could also puree this in a blender of course.
I like to add salt and pepper to taste at this point.
Mine was perfect with some fresh cracked pepper on top and freshly made wheat bread!