Celery root (also called celeriac) is a very grounding root vegetable that has a strong celery flavor. Combining it with Jerusalem artichokes gives this soup a creamy texture and makes it the perfect soup to aid in digestion and cool down inflammation. It's fast and easy to make AND it's delicious!
Ingredients:
1 medium celeriac (celery root) 4 sunchokes (Jerusalem artichokes), thoroughly scrubbed 3 cups vegetable broth 1 teaspoon cumin salt and pepper to taste
Recipe:
Peel celeriac and chop into 1-inch chunks. Cut sunchokes
into similar size pieces (no need to peel).Place in steamer basket and steam until tender (~20
minutes).
Place celeriac and sunchokes in food processor. Add broth
and cumin and puree until smooth. Add salt and pepper to taste.
