Hearty Vegetable Soup with Celery Root and Escarole
A chunky, rustic soup thickened with mashed potatoes and earthy root vegetables
Why This Recipe Works
Using celery root adds a subtle, earthy depth that sets this apart from standard vegetable soups. Mashing a few potatoes directly in the pot creates a naturally creamy texture without the need for dairy.
Instructions
Heat the oil in a Dutch oven over medium-low heat until it shimmers. Add the leeks and salt, then cover and cook, stirring occasionally, until the leeks are softened and sweet, about 8 to 10 minutes.
Stir in the garlic and cook until fragrant. Add the broth, tomatoes, potatoes, celery root, and carrots.
Bring the liquid to a boil, then cover and reduce the heat to a gentle simmer. Cook until all the vegetables are tender, about 25 minutes.
Use the back of a wooden spoon to mash some of the potatoes against the side of the pot; this releases starch and thickens the body of the soup.
Stir in the escarole and lima beans and cook until the escarole is wilted and the beans are heated through, about 5 minutes.
Remove from the heat and stir in the parsley. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days. Freezes well for up to 2 months.
Can I make this ahead of time?
The soup can be made 1-2 days ahead, before adding the escarole and lima beans. Store in the refrigerator.
