Celery Root & White Beans (Printable Version)
Velvety roasted celery root and white beans pureed with cream and lemon for an earthy, comforting bowl.
# What You'll Need:
→ Vegetables
01 - 1 large celery root (about 1.3 lb), peeled and cut into ¾-inch cubes
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 3 garlic cloves, peeled
05 - 2 tablespoons olive oil
→ Beans & Broth
06 - 1 can (14 oz) white beans (cannellini or navy), drained and rinsed
07 - 4 cups vegetable broth
08 - 1 bay leaf
→ Seasonings
09 - 1 teaspoon kosher salt, plus more to taste
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon dried thyme
12 - ¼ teaspoon smoked paprika (optional)
→ Creamy Finish
13 - ⅓ cup unsweetened plant-based cream or heavy cream
14 - Juice of ½ lemon
→ Garnish
15 - Chopped fresh parsley or chives
16 - Drizzle of olive oil (optional)
# How To Make:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - On the prepared baking sheet, toss the cubed celery root, carrots, onion, and garlic with 2 tablespoons olive oil, ½ teaspoon salt, and pepper. Spread in a single layer and roast for 25–30 minutes, stirring once halfway through, until vegetables are golden and fork-tender.
03 - Transfer the roasted vegetables to a large pot. Add the drained white beans, vegetable broth, bay leaf, dried thyme, and smoked paprika. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes to allow the flavors to meld.
04 - Remove and discard the bay leaf before blending.
05 - Using an immersion blender, puree the soup directly in the pot until smooth and velvety. Alternatively, work in batches using a stand blender, filling no more than halfway and venting the lid.
06 - Stir in the cream and fresh lemon juice. Taste and adjust seasoning with additional salt and pepper as needed.
07 - Warm the soup gently over low heat if needed. Ladle into bowls and garnish with chopped parsley or chives and a light drizzle of olive oil.
# Expert Advice:
01 -
- Celery root transforms into something completely unrecognizable when roasted, becoming sweet and nutty and deeply comforting in a way that surprises everyone who tries it.
- The white beans make this filling enough to stand alone as a meal, no side dishes required, which means less cleanup on a cold weeknight.
02 -
- Do not skip peeling the celery root thoroughly, because the tough outer skin will not break down during roasting and will leave unpleasant stringy bits in your otherwise smooth soup.
- Reserve a handful of roasted vegetables before blending if you like some texture, because stirring them back in at the end gives the soup a more interesting, rustic character.
03 -
- Cut the celery root into uniform cubes so every piece roasts evenly and you avoid the frustration of some pieces being mushy while others remain hard and chalky in the center.
- Let the soup rest off the heat for ten minutes before serving, because the texture settles into something noticeably creamier and the flavors deepen in ways that immediate serving never allows.