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Mama’s Kitchen: Celery Root & Fennel Chowder

vegan celery root & fennel chowder
While I was looking for recipes to make during my annual cleanse, I came across this Celery Root & Fennel Chowder in Pure Vegan. This chowder is so easy to make and so delicious. It’s a family favorite and my husband has asked me to make it again and again. I’m not sure how it freezes because we always finish the batch – it’s that good! With a snowstorm hitting the Northeast this is the perfect comfort food. Here’s to staying warm and comforted…

Serves 4 to 6
From Pure Vegan by Joseph Shuldiner

1 large fennel bulb, trimmed and thinly sliced
2 to 3 leeks, white part only, well cleaned and thinly sliced
2 large potatoes, peeled and cut into 1/2 inch dice
1 or 2 shallots
3 garlic cloves, minced
1 cup minced fresh parsley
1 teaspoon minced fresh thyme
2 teaspoons fennel seeds
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes
1/4 cup evoo
1 large celery root, peeled and cut into 1/2 inch dice
6 cups water

Add fennel, leeks, potatoes, shallots, garlic, parsley, thyme, fennel seeds, salt, pepper and red pepper flakes in a deep soup pot. Pour the extra virgin olive oil over the vegetables and stir until evenly coated. Heat over medium-low, cover and simmer for 15-20 minutes. Be sure to stir the veggies periodically to prevent them from sticking to the bottom of the pot.

When the leeks and fennel are soft, stir in the celery root & water. Raise the heat to medium-hi and bring to a boil. Simmer for about 20 minutes, stirring occasionally until the celery root is tender.

Transfer half the mixture to a blender and process until smooth (or transfer half the mixture to a bowl and use an immersion blender in the pot). Pour the purée back into the soup pot (or vice versa) and stir until well mixed. Taste the chowder and adjust the seasoning to your preference.

Buon Appetito!

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