Celery root is NOT the bottom of celery stalks! It’s a type of celery, grown as a root vegetable, about the size of a large potato (but uglier! – see photo). Celery root is rich in potassium, which can help normalize blood pressure and protect against bone loss, and is energetically grounding.
I’ve included this soup recipe because it has a double dose of potassium with its celery root and beans! Beans are a wonderfully high-quality, plant-based protein. In addition to potassium, they are rich in iron, B vitamins and fiber. This soup is thick, creamy (without adding cream!), tasty, satisfying, and oh-so-good for you!
- 2 TBSP olive oil
- 1 celery root peeled and chopped
- 2 cans white Cannellini beans
- 1 1/2 quarts water
- 1 lemon juiced
- 3 scallions chopped
- 1 tsp Sea Salt
- Sea salt and pepper to taste
In a large soup pot, heat olive oil over medium heat. Add the chopped celery root and sauté for 10 minutes or until it starts to brown. Rinse beans thoroughly and add to pot of sautéed celery root. Add the water and 1 tsp of sea salt to the mixture, and bring to a boil. Reduce heat and simmer for 30 minutes.
At 30 minutes, blend soup with an immersion stick blender until smooth and creamy. Add the juice of one lemon, sea salt and pepper to taste, and continue blending. Top with chopped scallions.