Gluten-Free Celery Root Soup

Ingredients

• 6 cups certified gluten-free chicken or vegetable stock 6 cups certified gluten-free chicken or vegetable stock
• 1 cup protein (cooked shredded chicken, cooked shredded beef, cooked lentils, or cooked beans) 1 cup protein (cooked shredded chicken, cooked shredded beef, cooked lentils, or cooked beans)
• 1 large celery root, peeled and diced into 1/2-inch cubes 1 large celery root, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced 1 medium onion, diced
• 1 cup diced carrots 1 cup diced carrots
• 1 cup diced celery stalks 1 cup diced celery stalks
• 2 cups diced potatoes 2 cups diced potatoes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening) 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
• 1 tsp salt, or to taste 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste 1/2 tsp black pepper, or to taste

Instructions

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. 2

   Add the diced celery root, carrots, celery stalks, and potatoes to the pot. Stir well to coat the vegetables with the oil and aromatics, then cook for about 5 minutes, stirring occasionally, until they begin to soften slightly.

3. 3

   Pour in the certified gluten-free chicken or vegetable stock, ensuring all the vegetables are submerged. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes, or until the celery root and potatoes are fork-tender and the flavors have melded.

4. 4

   If using, stir in the cooked protein (chicken, beef, lentils, or beans) and allow it to heat through for about 5 minutes. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour the cornstarch slurry into the simmering soup while stirring constantly to prevent lumps, and continue to simmer for an additional 3-5 minutes until the soup has thickened to your desired consistency.

5. 5

   Season the soup generously with salt and black pepper to taste. Ladle the hot soup into bowls and serve immediately, garnished as desired.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.