Good thing I love soup; I’ve certainly eaten a lot of it this week!


Today at Healthy Green Kitchen we’ve got another yummy seasonal recipe, straight from the menu of one of my favorite local eateries, The Village TeaRoom, Restaurant and Bake Shop in New Paltz, NY.

If you belong to a CSA or if you frequent farmers’ markets, you’ve likely become familiar with celery root (aka celeriac) lately. If not, here’s a little bit of info about this somewhat funny looking vegetable.

Celery root has a mild flavor and is said to taste like a cross between celery and parsley. It has very firm flesh and may be eaten raw in salads; it is also frequently cooked and then mashed/puréed. Unlike most of the other root veggies, though, celery root is low in starch. It’s got a thick skin that is somewhat difficult to peel; I find it easier just to slice it off.

In this recipe, celeriac marries beautifully with potatoes, wild rice, and kale to create a wonderful seasonal soup. I enjoyed this so much I think I am going to serve it again with Thanksgiving dinner.

Recipe for Celery Root, Kale and Wild Rice Soup

courtesy of Agnes Devereux, owner of The Village TeaRoom, Restaurant and Bake Shop


*1/2 cup wild rice
*2 large leeks, white part only, cleaned and chopped
*sea salt and pepper to taste
*1 pound celery root, peeled and chopped into bite-sized pieces
*1 1/2 cups potatoes, peeled and thinly sliced
*1 celery rib, diced
*1 bay leaf
*leaves from 1 large thyme sprig
*1/4 cup chopped parsley
*1 bunch kale, washed, ribs removed and sliced in ribbons
*1 oz. butter, preferably organic
*6 cups vegetable or chicken stock (or part stock and part water)
*1/2 cup half and half, preferably organic


1. Cover wild rice with plenty of water, bring to a boil and simmer for 45 minutes or until tender. (Alternatively, you can cook the rice right in the soup, but you will need to increase the simmering time to 45 minutes-1 hour for the rice to cook fully).

2. Melt the butter in a soup pot. Add the vegetables, parsley, bay leaf, thyme and 1 tsp. salt.

3. Cook over medium – high heat for 5 minutes, then add the stock.

4. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the half and half and simmer until vegetables are tender.

5. Taste and adjust seasonings.

Before serving, remove the bay leaf and add kale and drained wild rice. Heat through.

Since one cannot live on soup alone, make sure to check out tomorrow’s post for a delicious and decadent dessert recipe that’s also perfect for Thanksgiving!



  1. 1

    Lauren — November 20, 2009 @ 10:34 pm

    Yay! More soup =D.

  2. 2

    PJ — November 23, 2009 @ 6:40 pm

    nice soup, Winnie! I have seen celery root before but never tried it.. I should try this soup soon now :)

  3. 3

    Oprah’s Famous Celery Root Soup – Simplified for Meatless Monday « Fab Frugal Food — September 20, 2010 @ 10:07 am

    […] celeraic goodness: Celery Root and Carrot Soup, The Nourishing Gourmet Celery Root, Kale and Wild Rice Soup, Healthy Green Kitchen Celeraic Soup with Curry Popcorn, Tasty Eats at Home Celery Roots Soup with […]

  4. 4

    Lewis Scoma — June 15, 2013 @ 9:44 pm

    Celery is a long-season crop that can be tricky to grow, some might say, the trickiest of all. It likes fertile soil, cool temperatures, and constant moisture. It will not tolerate heat and can be hard to transplant. Summer crops in the north and winter crops in the south make celery a year-round producer. All the work is worth it when you harvest crunchy, green stalks.–;;

    Take a look at all of the best and newest short article at our web portal