Creamy Pear and 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.
Creamy Celery Root Soup with Pesto Swirl
  • 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 1 1/2 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