Photo by Tom McCorkle and food styling by Lisa Cherkasky; for The Washington Post
A triple-threat of healthful ingredients — celery root, white beans and tahini — come together to give this comforting, winter-white soup a velvety creaminess. Topped with fresh parsley and a crunch of crushed pita chips, it’s a nourishing take on a classic creamy soup. The soup can be stored in the refrigerator for up to 3 days, or frozen for up to 6 months.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, dicd
3 cloves garlic, minced
2 pounds celery root, roots and woody parts trimmed, peeled and diced (6 to 7 cups)
4 cups low-sodium chicken or vegetable broth, or more as needed
1 cup no-salt-added canned white beans, drained and rinsed
3/4 teaspoon kosher salt, or more as needed
1/4 cup tahini paste
1 tablespoon fresh lemon juice, or more as needed
1/4 cup fresh flat-leaf parsley leaves
1/2 cup crushed pita chips
In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 3 minutes. Stir in the garlic and cook, stirring, for an additional 30 seconds. Add the celery root, broth, beans and the salt and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the celery root is very tender, about 20 minutes.
Add the tahini and the lemon juice and, using an immersion (stick) blender, puree until smooth. (Alternatively, allow the soup to cool, then puree in batches in a blender, then reheat.) Add water or additional broth as needed to achieve desired thickness. Taste and season with more salt and/or lemon juice, if desired. Garnish with the parsley and pita chips and serve hot.
Makes 4-6 servings
Serving size: 1 Cup
Per serving: Calories 310; Total Fat 13g; (Sat Fat 2g); Protein 12g; Carb 40g; Fiber 9g; Cholesterol 0mg; Sodium 490mg; Total Sugar 5g