Ingredients:

  • 1 medium celeriac, peeled and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • Salt, to taste
  • 1-2 teaspoons liquid smoke, to taste
  • Fresh chives or parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add diced onion; sauté until translucent (about 5-6 minutes). Stir in minced garlic; cook for an additional 1-2 minutes until fragrant.
  2. Add diced celeriac to the pan; stir to combine. Cook for 5-7 minutes until slightly softened.
  3. Pour in vegetable broth and almond milk; bring to a boil. Stir in smoked paprika and black pepper. Reduce heat and simmer for 20 minutes, or until celeriac is tender.
  4. Using a blender or immersion blender, blend the soup until smooth. Return the soup to low heat; stir in liquid smoke and adjust seasoning with salt as needed.
  5. Ladle the soup into bowls, garnish with fresh chives or parsley, if desired, and serve warm.