Celery Root Soup with Granny Smith Apples

Chef Scot Jones of Akron, Ohio's VegiTerranean restaurant whips up a gourmet vegan soup that gets its rich texture from an unexpected kind of "cream."

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Serves: 6
Hands-on time: 40 minutes
Total time: 1 hour, 10 minutes (plus time needed to make the Cashew Cream and Chive Oil)


  • Sea salt, to taste
  • 3 tbsp extra-virgin olive oil
  • 2 medium celery roots, peeled and cut into 1-inch cubes
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 2 qt low-sodium chicken or vegetable stock
  • 1 bay leaf
  • 1 cup thick Cashew Cream
  • Fresh ground black pepper, to taste
  • 1 Granny Smith apple, unpeeled and very finely diced
  • Chive Oil, for garnish


  1. Place a large stainless steel stockpot on medium heat. Sprinkle bottom with a pinch of salt and heat for 1 minute. Add oil and heat for 30 seconds, being careful not to let it smoke.
  2. Add celery roots, celery and onion and saute for 6 to 10 minutes, stirring often, until soft but not brown. Add stock and bay leaf and bring to a boil, then reduce heat and simmer for 30 minutes. Add Cashew Cream and simmer for an additional 10 minutes.
  3. Working in batches, carefully remove bay leaf, pour soup into a blender, cover lid with a towel (hot liquid tends to erupt) and blend on high. Season with salt and pepper, and ladle soup into bowls. Garnish each serving with a spoonful of apple and a drizzle of Chive Oil.

Nutrients per serving (1 cup soup and 1 tbsp chive oil): Calories: 438, Total Fat: 38 g, Sat. Fat: 6 g, Monounsaturated Fat: 18 g, Polyunsaturated Fat: 13 g, Carbs: 22 g, Fiber: 3 g, Sugars: 6 g, Protein: 7 g, Sodium: 112 mg, Cholesterol: 0 mg

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