Granny Smith Apple-Onion Soup With Celery Roo

This comforting soup offers a unique twist on traditional vegetable soups by combining the tart brightness of Granny Smith apples with the earthy depth of celery root and red potatoes. The result is a velvety, aromatic broth that balances sweet and savory notes perfectly. Ideal for chilly evenings or as a sophisticated starter, this dish is rich in flavor yet light on the palate. It&# 226;ÂÂs easy to prepare using common pantry staples, making it a reliable choice for weeknight dinners or entertaining. The smooth texture is achieved by pureeing the cooked vegetables, creating a luxurious finish that pairs beautifully with crusty bread.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 10

Calories: 23.4

Dietary: Gluten-free

Description

This comforting soup offers a unique twist on traditional vegetable soups by combining the tart brightness of Granny Smith apples with the earthy depth of celery root and red potatoes. The result is a velvety, aromatic broth that balances sweet and savory notes perfectly. Ideal for chilly evenings or as a sophisticated starter, this dish is rich in flavor yet light on the palate. It&# 226;ÂÂs easy to prepare using common pantry staples, making it a reliable choice for weeknight dinners or entertaining. The smooth texture is achieved by pureeing the cooked vegetables, creating a luxurious finish that pairs beautifully with crusty bread.

Ingredients

2 md Onions, coarsely chopped
2 lg Red potatoes, diced (skin on)
3 md Granny Smith apples, peeled, cored, and chopped
1 md Celery root, peeled and diced
2 tbsp Vegetable oil
1 gallon Chicken stock (or vegetable stock for vegan)
to taste Salt and pepper
for garnish Chopped chives

Directions

1
In a large pot, heat the vegetable oil over medium heat.
2
Add the chopped onions, diced potatoes, chopped apples, and diced celery root to the pot.
3
SautÃÂ© the vegetables until the onions become soft and translucent, stirring occasionally.
4
Pour in the chicken stock, ensuring all vegetables are submerged.
5
Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
6
Cover and cook for approximately 40 minutes, or until the vegetables are very tender and easily pierced with a fork.
7
Carefully transfer the hot soup to a blender or use an immersion blender to puree until completely smooth. If using a countertop blender, work in batches and vent the lid to avoid steam buildup.
8
Return the pureed soup to the pot if using a countertop blender, and reheat gently if needed.
9
Season with salt and pepper to taste, adjusting as necessary.
10
Ladle into bowls and garnish with chopped chives before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 23.4kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 5.3g2%
Dietary Fiber 0.8g4%
Sugars 1.0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute chicken stock with vegetable stock.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

If the soup is too thick after blending, add a little extra stock or water to reach your desired consistency.

Keywords: apple soup, celery root, granny smith, vegetable soup, comfort food, blended soup, onion soup, red potatoes, winter soup, easy dinner, healthy soup, appetizer, vegetarian, puree, chives, stock, simmered, sweet and savory, homemade, meal prep

Read it online: https://www.chefs-mate.com/recipe/granny-smith-apple-onion-soup-with-celery-roo/