Cream of Celeriac Soup with Oats


Sponsored content: Presented by Natural Gourmet Institute



Serves 6


1 Tbs. olive oil
1 medium leek (12 oz.) trimmed and thinly sliced
1 tsp. sea salt
1 1/4 lb. celery root, peeled and cut into large dice
6 cups low-sodium vegetable broth
1/4 cup rolled oats
1 tsp. lemon juice
1/4 cup finely sliced green onions, for garnish

1. Heat oil in large pot over medium heat. Add leek and salt, and cook 10 minutes, or until softened, stirring often to prevent browning.

2. Add celery root, and cook 10 minutes more, or until celery root starts to be tender.

3. Add broth and oats, increase heat to medium-high, and bring to a boil. Reduce heat to medium low, and simmer with lid ajar 20 minutes, or until vegetables are tender.

4. Transfer soup to blender, and puree until very smooth.

5. Return soup to pot and reheat Stir in lemon juice, and season with salt and pepper, if desired.

Sponsored content: Presented by Natural Gourmet Institute