Silky Celeriac Soup with Smoky White Beans

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Skill Level
Preparation Time 15 minutes Total Time 45 minutes
Servings 8 Cost Per Serving $1.32
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2 cupsLeeks or Onion, roughly chopped
5 clovesGarlic, crushed
1 largeCeleriac (Celery Root), peeled and roughly chopped
6 cupsVegetable or Chicken Stock or Water
1 1/2 tbspOlive Oil
1/2 tspSea Salt and Ground Black Pepper
Smoky White Beans
1 1/2 cupsCooked White Beans (canned, rinsed and drained)
1 tbspFresh Rosemary, roughly chopped (or 1 tsp dried)
1 tspSmoked Paprika
1 cloveGarlic, unpeeled
1 1/2 tbspOlive Oil
1/4 tspSea Salt and Ground Black Pepper


  1. In a large pot over medium heat add the olive oil.
  2. Add the leeks and garlic and cook until soft. About 5 minutes. Add the celeriac.
  3. Cover with your stock. Bring to a boil, cover and reduce heat to medium low. Cook for 30 minutes or until celeriac is soft.
  4. Puree with a hand blender or carefully transfer to a stand blend. Season to taste.
  5. For the beans, in a sauté pan over medium high heat, add garlic and rosemary. Cook until fragrant and garlic is lightly golden.
  6. Add beans and smoked paprika. Stir well and cook for about 2 minutes.
  7. Remove from heat, season and serve with soup.


Cooking Tips

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