I have a dream of opening a small health food shop. I wouldn’t even call it a restaurant because that’s not what I want but a small shop where I could sell quick healthy food that makes people feel amazing. I’d sell smoothies (duh!), grain bowls, maybe juices and salads but mostly I would sell soups. Soups are my dream, they are the recipes that come to me most easily. They are the recipes that I love to make, the food that I most like to eat. I feel like you can taste the love that goes into soup, plus one batch can work for multiple meals, bonus in our world. Yes, if I had a small health food shop I would call it Makings Of and we would sell this vegan kabocha squash and celeriac soup among many of my other favorites like this one and this one.
In my dreams people would stop in for a quick meal but leave with food that fills them up for long stretches without weighing them down. My hope would be that people could taste the energy, the health, the goodness in each spoonful. Kind of like I do when I make a soup that really knocks my socks off. I take one bite expecting mediocrity (low expectations, something I need to work on) and suddenly my entire mouth comes alive. Then it’s bite after bite until I’m swiping my finger along the side of the bowl to get every last drop. You know those meals, the ones that taste amazing and leave you feeling great. I want to make food, especially soups, like that.
But, until I can figure out how to run a health food shop and come up with the capital in a very expensive Bay Area market, I’ll resort to making soups for you here and hope against hope that you try these recipes. Because I really do try to share only the best finger-swiping-delicious-recipes with you here. And when you make them I hope you feel a big warm wellness hug from me.
Now a little about this vegan kabocha and celeriac soup.
Celeriac is not something you hear much about. It’s also called celery root and to be honest I hadn’t even cooked with it until last week. It all started with a recipe post from Naturally Ella for her Celeriac Soup. It piqued my interest in celeriac.
The day I saw the recipe, Noe and I headed to the grocery store in search of this mysterious ingredient. We have this amazing produce market not too far from our house and I was pretty sure they would carry celeriac. Low and behold, there it was snuggled up next to the turnips (another vegetable I don’t cook with). About the same time I saw a kabocha squash calling my name. I thought maybe I would make this soup and the celeriac soup this week but then I thought, why not combine the two?
This recipe is a marriage of the two. Before I give the recipe, a few notes.
- If you don’t have kabocha squash I’m sure butternut, acorn or even sweet potatoes would work.
- If you can’t find celeriac, Naturally Ella suggests regular stalks of celery. I trust that she knows what she’s talking about 🙂
- I highly recommend fresh rosemary here but if you don’t have any dried rosemary will do.
Okay, enough chatter from me. Vegan kabocha squash and celeriac soup recipe below.
Oh, and maybe now that I’ve put my intentions for a health food shop out there I can work to make it a reality.
- 1 celeriac root
- 1 kabocha squash
- 2 tablespoon olive oil, divided
- Sprinkle of salt
- ½ white onion, diced
- 2 carrots, diced
- 1 tablespoon poultry seasoning
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon white pepper
- Dash of cayenne
- 1 tablespoon minced garlic
- 6 cups vegetable stock
- 1 bay leaf
- 1 spring fresh rosemary
- Preheat your oven to 400 degrees.
- Slice off tough outer layer and root portion of celeriac then cut into 2" pieces.
- Slice kabocha squash in half and scoop out seeds.
- Place celeriac pieces and squash on a baking sheet, drizzle 1 tbsp olive oil over the top, sprinkle with salt.
- Bake for 45-55 minutes or until you can easily slide a knife through both celeriac pieces and squash.
- After celariac and kabocha are done baking, dice onion and carrots.
- Heat remaining tablespoon of olive oil then drop in onion and carrots. Saute until tender, 3-4 minutes.
- In last minute of sauteing, sprinkle in poultry seasoning, thyme, salt, pepper, cayenne and garlic.
- Pour in veggie stock, add bay leaf and rosemary.
- Bring to a boil then reduce to a simmer for at least 30 minutes or up to an hour.
- Remove bay leaf and rosemary.
- Let soup cool then place in a blender and puree until smooth.
Today’s Makings Of Small Step: Use the cooler weather as an opportunity to make a warm, comforting soup like this Vegan Kabocha Squash and Celeriac Soup for your family.