One of my favourite things about the fall is all of the gorgeous, nourishing root vegetables that crop up this time of year. Nothing gets me quite so excited as local organic vegetables, especially when the selection includes delights like celeriac (in our CSA bag this week), sunchokes (aka Jerusalem Artichokes), daikon and burdock. Also known as Gobo, information on burdock can be found here and here.
I love that I am now at the point in my culinary endeavours where I can wander through a local grocery store and create a dinner inspired by what is currently fresh and available. I am all for meal planning, it is an essential part of our weekly routine, however, I try to also leave some wiggle room for creative endeavours, like this Get Grounded Fall Root Vegetable Soup!
I also love taking a wander through our fridge to see how I can combine leftover veg in a creative way that doesn’t just include soup stock. As wonderful as a good, homemade broth is, this kind of exploration is wonderful in that it allows me to expand my culinary horizons and creativity in the kitchen.
Get Grounded Fall Root Vegetable Soup
1 celeriac root, stalk and root included
4 cups sunchokes, peeled and cubed
1 medium rutabaga peeled and cubed
2 Tbsp olive oil
2 small onions, diced
3 large cloves garlic, crushed
1 medium daikon radish, peeled and diced
4 stalks burdock, peeled and diced (optional)
6 cups Basic Vegetable Broth (or other broth of your choice)
2 Tbsp Harmonic Arts 14 Mushroom Blend (optional)
1–2 sprigs fresh rosemary, leaves removed and finely chopped
½ cup raw cashews
Salt and pepper, to taste
Truffle oil (optional)
Preheat the oven to 350°F. Remove stalks from the celery root, finely chop and set aside. Peel celery root and dice into small cubes. Toss celeriac, rutabaga and sunchoke cubes with avocado oil and a pinch of salt. Roast roots in the oven for 20 minutes, or until tender when pierced with a fork.
While root vegetables are roasting, sautée onion, garlic, daikon, burdock and celery stalks in olive oil with a pinch of salt over medium/low heat (keeping it at a low sizzle). Sweat the vegetables for at least 15 minutes, until fully softened. Scoop roasted veggies into the pot and add vegetable broth. Bring soup to a boil, and lower to a simmer for 10‒15 minutes. Remove from heat and add optional 14 Mushroom Blend, cashews and rosemary.
Transfer soup, in batches, to a blender and process until completely smooth. Transfer back to the soup pot and season with salt and pepper. If you would like to be decadent, smoked sea salt is a lovely addition, as is a drizzle of truffle oil. Serve with a sprig of rosemary and a drizzle of oil for garnish (olive oil also works very well here).
Pressure Cooker Directions
I re-visted this recipe, pressure cooker style, and used the following directions:
Sautée onion, garlic, daikon, burdock and celery stalks in olive oil with a pinch of salt over medium/low heat (keeping it at a low sizzle). Sweat the vegetables for at least 15 minutes, until fully softened. Add diced celeriac, rutabaga and sunchokes to the pot along with vegetable broth and 14 Mushroom Blend. Bring soup to full pressure for 10 minutes, and then quick release. Transfer soup, in batches to a high speed blender along with cashews and process until smooth. Season with salt and pepper, and rosemary to taste.
What is your favourite fall root vegetable, and how do you like to use it?