This 7-Ingredient Broccoli + Celeriac Soup is Healthy and Delicious

If it’s a vegetable, I promise you I’ve tried to puree it into a soup with my immersion blender. And since we’re ingredient spotlighting broccoli this week, I think you can guess what recipe we’re featuring today: a pureed broccoli soup. Every week I place a head of broccoli in my grocery cart, so I’ve developed a pretty good rotation of different ways to cook broccoli. The prettier florets are perfect for roasting, stir-frying, steaming, or putting into a frittata. I usually chop the stalks up and throw them in with the florets too, but when I’m craving a soup (most weeks), the stalks are perfect for tossing into a pureed soup. If you’re one of those people that just chops the florets off and throws away the rest of the broccoli, you’ll never have to do that again after trying this soup out.

While the broccoli can stand on its own in the soup, I usually pair it with something else (because why not have more soup?). Some excellent options are: potatoes, spinach, cauliflower, avocado, celery, or white beans. I try to only mix ingredients of like color family or neutrals. While broccoli and carrots would be a powerhouse combo for health, you’ll likely end up with a muddy brown soup – not nearly as appetizing. For today’s recipe, I invited a neutral colored and also one of the most neglected vegetables to our soup – celeriac (sometimes known as celery root). I know lots of people who have never worked with it before because well, it’s ugly, but it adds the unique taste of celery with the creaminess of potato (minus the glycemic index load), which makes it a great option for adding texture to pureed soups. For parents that want to multi-purpose this soup for baby food, start off with less liquid, puree, and reserve what you need for your baby. Then add more broth and seasonings for your soup.