Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1/2 sweet onion (diced)
  • 1 celery stalk (diced)
  • 2 teaspoons salt (divided)
  • 1 clove garlic (minced)
  • 1 1/4 pounds sweet potato (peeled and cut into 1-inch chunks)
  • 1 celeriac (peeled and cut into small pieces)
  • 1 apple (peeled, cored, and cut into 1-inch chunks)
  • 3 sprigs thyme (tied tightly with kitchen twine)
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup dry white wine
  • 1/4 teaspoon ground white pepper
  • 1/2 cup heavy whipping cream (optional)
  • Pepitas or thyme leaves for garnish

Instruction

  • Heat olive oil in a soup pot over medium heat. Add onion, celery, and 1/2 teaspoon salt. Cook until softened, stirring occasionally, about 5 minutes. Add garlic, stir, and cook for 1 minute.
  • Add sweet potato, celeriac, apple, thyme, broth, wine, remaining salt, and pepper.
  • Bring to a boil then reduce heat to simmer. Cover and cook until sweet potato and celeriac have softened, about 25 minutes. Remove and discard thyme sprigs.
  • Working in batches, transfer soup to a blender and blend until smooth. Do not fill blender more than 2/3 full as hot liquids can expand when blending.
  • Return blended soup to pot and stir in heavy cream (if using). Cook over low heat for 5 minutes.
  • Garnish soup with pepitas or fresh thyme leaves.