This soup is great for Kapha season as we transition from the cooler temps to the spring. Celery root, which is one of lighter of the root vegetables, is a mild diuretic and slightly warming for the lungs and sinuses. Fennel and celery are diuretics as well. All three help pacify Kapha and encourage healthy digestion. Adjust texture and flavor with other spices by adding a fingerling potato or splash of heavy cream or replace the quantity of butter with ghee or olive oil. You can also use the fennel stalks in lieu of the bulb if you aren’t sure for what to use them.
- 2 Tbs olive oil
- 1 Tbs unsalted butter
- 1 small onion, chopped
- 1 fennel bulb, chopped
- 3 stalks celery, chopped
- 1 tsp salt
- 1 or 2 fingerling potatoes, chopped (optional)
- 3 cloves garlic, chopped
- 1 large celery root, peeled and chopped
- 2 bay leaves
- 5-6 cups stock (vegetable or chicken, less for a thicker consistency)
- ¼ tsp black pepper
- 1/8 cup half & half (optional)
- Salt and pepper
- Fennel fronds or fresh dill for garnish
In a large pot, heat oil and butter. Sauté onion, fennel, and celery until tender for about 5-10 minutes, adding 1 tsp salt a few minutes into cooking. Add potato if using, then add garlic and cook for 30 seconds to 1 minute, until garlic is fragrant. Add celery root, stock and bay leaves and bring to a boil and simmer for 20-30 minutes, until celery root has softened. Remove from heat and purée mixture with hand blender. Add pepper and if using, half & half and stir. Salt and pepper to taste.
Garnish bowls with chopped fennel fronds or fresh dill.