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."
Celery Root Soup with Granny Smith Apples Recipe

Celery Root Soup with Granny Smith Apples Recipe

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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