Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Cream of Celeriac Soup with Oats

This cream of celeriac soup with oats recipe from the Natural Gourmet Institute is refreshing and tasty.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Like these Ayurvedic recipes and LOVE cooking? Good news for you: YJ and the Natural Gourmet Institute are sending one passionate foodie and yogi to chef school. Apply here.

Yield: 7 cups

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 12 ounces leeks (1 medium), trimmed, thinly sliced, rinsed well
  • 1 teaspoon sea salt
  • 18 ounces celeriac, trimmed, large dice
  • 6 cups vegetable stock
  • ¼ cup rolled oats
  • 1 teaspoon lemon juice (½ lemon)
  • Salt and pinch white pepper
  • 2 tablespoons chopped parsley (¼ ounce)

Preparation

1. In 1-gallon pot, heat oil over medium flame. Sweat leeks with salt until soft, about 10 minutes, stirring often, to prevent browning.

2. Add celeriac to pot and continue sweating until celeriac begins to soften, about 10 minutes more.

3. Add stock and oats. Raise heat and bring soup to boil. Reduce heat, and simmer with lid ajar for 20 minutes, until vegetables are tender.

4. Puree soup in blender until very smooth.

5. Return soup to pot. Re-heat and season to taste with lemon juice, salt and pepper.

6. Garnish with parsley.

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g