Ingredients
Directions
Heat a large stovetop pot on medium-high. Add the onions and cook until translucent, about 2–3 minutes.
Stir in the garlic and cook for 30 seconds.
Stir in the thyme and sage, cook for 30 seconds to release the fragrances.
Add the celeriac root and 3 cups of vegetable broth, bring to a boil then cover and lower the heat to a simmer until the celeriac is tender, about 15–20 minutes.
Once the celeriac root is tender, turn off the heat and remove the sage leaves.
Pour the cooked celeriac mixture and the remaining one cup of broth into a blender and puree, starting at a low speed and increasing to high, in batches if necessary, until completely smooth.
Add plant-based milk and lemon juice to the soup and blend on low.
Pour back into the pot and add white pepper and salt. Simmer for 15–20 minutes, adding additional broth if the soup gets too thick.
Taste for more salt and pepper or red pepper flakes, if desired.
Garnish with chives and an additional squeeze of lemon, if desired.
Chef's Notes
Substitutions
Instead of yellow onion, use shallots, red onion, or white onion.
In place of fresh thyme and sage, use 1 teaspoon of dried thyme and ½ teaspoon of dried sage.
In place of chives, use another herb of choice like parsley, dill, or cilantro.
Prep Ahead
Make ahead and store in an airtight container in the refrigerator for up to 7 days.
Storage
Store in an airtight container in the freezer for up to 30 days.
Ingredients
Directions
Heat a large stovetop pot on medium-high. Add the onions and cook until translucent, about 2–3 minutes.
Stir in the garlic and cook for 30 seconds.
Stir in the thyme and sage, cook for 30 seconds to release the fragrances.
Add the celeriac root and 3 cups of vegetable broth, bring to a boil then cover and lower the heat to a simmer until the celeriac is tender, about 15–20 minutes.
Once the celeriac root is tender, turn off the heat and remove the sage leaves.
Pour the cooked celeriac mixture and the remaining one cup of broth into a blender and puree, starting at a low speed and increasing to high, in batches if necessary, until completely smooth.
Add plant-based milk and lemon juice to the soup and blend on low.
Pour back into the pot and add white pepper and salt. Simmer for 15–20 minutes, adding additional broth if the soup gets too thick.
Taste for more salt and pepper or red pepper flakes, if desired.
Garnish with chives and an additional squeeze of lemon, if desired.
