Celery Root Soup

A nourishing and light soup combining the refreshing flavor of celery root with silky potato texture and plant-based protein from red lentils.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 tablespoon olive oil (13 g) · 115 kcal in the whole recipe
• 1 medium onion, diced (120 g) · 48 kcal in the whole recipe
• 2 cloves garlic, minced (10 g) · 15 kcal in the whole recipe
• 1 medium celery root, peeled and diced (400 g) · 168 kcal in the whole recipe
• 1 medium potato, peeled and diced (170 g) · 131 kcal in the whole recipe
• 2 tablespoons dry red lentils, rinsed (35 g) · 117 kcal in the whole recipe
• 2 tablespoons fresh lemon juice (30 g) · 7 kcal in the whole recipe
• 5 cups hot water (1 liter), salt and black pepper to taste

Method

1. Sauté the diced onion and minced garlic in a pot with olive oil over medium heat for 3-4 minutes until softened.

   

2. Add the diced celery root, potato, and rinsed red lentils to the pot, stirring continuously for 2 minutes.

   

3. Pour in 5 cups (1 liter) of hot water, season with salt and black pepper, cover with a lid, and simmer on low heat for 20-25 minutes until all vegetables are soft.

   

4. Puree the soup with an immersion blender until completely smooth, stir in the lemon juice, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.