Creamy Roasted Celery Root Soup

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, combine celeriac, carrots, onion, and garlic. Sprinkle with Herbes de Provence, salt, and pepper. Drizzle with olive oil and stir until evenly coated. Spread the vegetables on the prepared baking sheet.

3. 3

   Roast the vegetables in the preheated oven until cooked through, stirring every 19 to 15 minutes, for about 40 minutes total.

4. 4

   Transfer the roasted vegetables to a high-powered blender. Add 4 cups chicken broth and blend on high until smooth, about 1 minute.

5. 5

   Pour the mixture into a large saucepan over medium heat. Add the remaining chicken broth and cook, stirring, until warmed through. Stir in heavy cream. Ladle the soup into bowls and garnish with a light drizzle of truffle oil and a sprinkling of green onions.

• Calories 210.2 kcal Moderate
• Protein 2.56 g Low Source
• Carbs 11.78 g Moderate
• Total Fat 17.44 g High
• Saturated Fat 4.52 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 13.15 mg Low Source
• Sodium 870.95 mg High
• Fiber 3.7 g Moderate
• Sugar 2.92 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 96.7 mg Low Source
• Iron 0.82 mg Low Source
• Potassium 571.53 mg Moderate
• Vitamin A 34.79 mcg_rae Low Source
• Vitamin C 7.85 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Garlic 🧄
• Onions 🧅