So a couple of weeks ago, I was worrying slightly about the fat content in coconut milk. But then my mom and my girlfriend both brought up the same point, when cooking almost-vegan food, you’re losing the butter and dairy, meat fat and eggs, etc, so a little fat in the meal or a diet, in general, is a welcome addition. I really like coconut milk because it works as a wonderful cream alternative that lends a lot of texture and can be used as a straight substitute in almost any recipe. The flavor is more mild than cream as well, so it allows for the main ingredients to really shine.
I let myself down a little bit on this soup. With the soup featuring celery root aka celeriac and apples, I was hoping for an off-white color, but instead I got this applesauce looking soup. I’ve been making my own vegetable stocks, mostly with scraps of onions, herbs, carrots, celery, etc, but as a result my stocks have a deeper base color because of the scraps that I use as well as the volume of scraps and whole carrots/onions/garlic bulbs in addition. It all makes for great tasting stock, but it throws off the color of dishes from time to time. Regardless, it tasted good. At first there was a tart bite to the soup that wasn’t entirely pleasant, so I added the honey, onion powder, and garlic powder and the elements blended exactly how I wanted. This was sort of inspired by a tuna salad w/celery and apples. I thought the two main elements played against each other well in the soup and a homemade stock makes a world of difference in flavor.
Cream of Celery Root: 6-8 servings
- 4 cups celery root, peeled and chopped
- 2 medium onions, chopped
- 3 small celery stalks, chopped
- 2 medium carrots, chopped
- 1 large potato, chopped
- 1 leek, sliced
- 2-3 apples, peeled, cored, and chopped
- 2 tbsp garlic, minced
- 1 tsp fresh thyme, minced
- 1 cup coconut milk
- 6 cups vegetable broth
- 1/4 tbsp agave nectar or honey depending on how strict the vegan is
- 1/4 tbsp onion powder
- 1/4 tbsp garlic powder
- salt and pepper to taste
- olive oil
- chives for garnish
Heat oil. Add onions, carrots, leek, and apples, stirring occasionally about 6 minutes over medium heat. Add garlic and thyme for 1 minute. Add celery root, potatoes, coconut milk and 5 cups vegetable broth, reserving 1 cup for consistency desired. Bring to a boil and simmer for about 20-25 minutes. Puree until smooth, strain and puree further to get consistency desired. Add honey, garlic and onion powders, and salt and and pepper to taste. Garnish w/chives and sliced apples.