Creamy Pear and Celery Root Soup with Pesto Swirl

Creamy Celery Root Soup with Pesto Swirl

Pear adds a subtle sweetness to this comforting soup, and a spoonful of mustard greens pesto gives it zip. Extra pesto can be swirled into other chunky and creamy soups or used to top pasta.

  • 4Servings


    • 3 Tbs. olive oil, divided
    • 3 cups peeled, cubed celery root
    • 1 medium onion, chopped (11/2 cups)
    • 2 medium unpeeled Bartlett pears, diced (11/2 cups)
    • 2 celery stalks, thinly sliced (11/4 cups)
    • 3 1/4 cups low-sodium vegetable broth, divided
    • 2 packed cups stemmed and chopped mustard greens (2 oz.)
    • 1 Tbs. fresh lemon juice


    1. Heat 11/2 Tbs. oil in large saucepan over medium-high heat. Sauté celery root, onion, pears, and celery 2 minutes. Stir in 3 cups broth, cover pan, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes, or until vegetables are tender.

    2. Purée soup in batches in blender until very smooth, then return to saucepan. Add remaining 1/4 cup broth to blender, swirl to clean any soup from sides of jar, then pour into saucepan.

    3. Blend mustard greens, lemon juice, remaining 11/2 Tbs. oil, and 1/4 cup soup in mini food processor until almost smooth. Thin with 1 Tbs. or more soup, if necessary. Season with salt and pepper, if desired.

    4. Ladle soup into bowls, and swirl 2 Tbs. pesto into each serving.

    Nutrition Information

    • Calories: 240
    • Carbohydrate Content: 34 g
    • Fat Content: 11 g
    • Fiber Content: 8 g
    • Protein Content: 3 g
    • Saturated Fat Content: 2 g
    • Sodium Content: 262 mg
    • Sugar Content: 15 g