as we move into the official time change this week, the darkness does not hesitate to flirt, now does it? there is this ever so familiar period where it’s dark when i leave the adobe in the morning, and equally it’s dark upon my return. the beat of the days is short and sweet, but the vibration is perfect. vega’s midnight coat blends her seamlessly into the landscape when she’s off to fetch. we curiously eye the cans of tomatoes, pickles, zucchini relish, corn relish, and every other kind of relish you can think of – impatiently questioning how they’ll last us until spring. we ignite the wicks of candles and place paint on our brushes for longer time spent indoors. i’m digging up my dog-eared pages to celebrate inspiration from one time – only to invite it back again. we’re warming our bones tightly the colder we feel it.
shamelessly i will admit that soup is one of my favorite meals – all seasonal varieties of it. it’s a treasure in the spring when the earth livens up again, a refreshing fusion in the heat of the summer, and in the fall and winter it’s what comforts you, sparks conversation, and unites company. community is the loveliest benefit simmering in a soup pot. the possibilities are endless, and the imagination is allowed to run as wild as it ever could. and so i only wish that if you’re following along with me that you enjoy soup as much as i do. soup is a philosophical opportunity to nourish both the body and mind. and vegetables love it. it warms our bones tightly and kisses our temples away from the frost.
do you have celery root nearby? it has a whimsical, but organic presence, and a flavor unmatched. in combination with leek and potato it makes for an extremely hearty and satisfying soup. there is a sincerity to celeriac – perhaps due to its knobby appearance – what is there to romance one initially? it’s a great root. i’ve combined it with thyme and horseradish and time changes and quick weeks. i’ve let it draw me in and gather me softly, and i hope the same to you. xo
- 1 tbl olive oil
- 1 medium leek, white and green parts chopped
- 3 cloves garlic, minced
- 3 sprigs of thyme, leaves removed
- 1 / 2 tsp smoked paprika
- 1 lb celeriac, peeled and chopped
- 1 lb new potatoes, cubed
- 4 cups vegetable stock + 1 cup water
- juice of 1 lemon
- 1 / 2 loaf crusty bread, cubed
- oil
- 1 1 / 2 tbl horseradish
- thyme oil*
- celery leaf
- heat oil in large dutch oven or soup pot and add leek. saute until softened and fragrant, 7-10 minutes. add garlic, thyme, paprika and cook 2 minutes to release flavors. add celeriac, potatoes, stock, and water. bring to a boil and reduce, simmer 30-40 minutes half-covered, or until vegetables are tender.
- stir in lemon juice and, working in batches if needed, blend soup on high to a smooth consistency. thin with stock or water if too thick.
- to make croutons preheat oven to 400 degrees. in a small bowl whisk together 1 tbl of oil and horseradish. dress bread cubes with oil and roast on a sheet pan for 20 minutes.
- serve soup with thyme oil*, celery leaves, horseradish croutons.
These pictures are beyond beautiful… they remind me why I love cooking cooking so much. I have also been loving leeks lately, I find myself sautéing them with just about everything!
Liora your words are truly the sweetest ever, that means so much to me! I am ever exploring photography, and always loving food. Leeks especially, they are so beautiful and their taste is unrivaled! (I am a huge onion lady).
ohhh, this is just crazy perfect. beautiful and such seasonally evocative words and flavors as always. i’m totally on board with your ideas about soup being a warming, communal thing. i’m a soup fiend no matter what time of year, although it does seem that the earth gives us the richest, creamiest vegetables for soup around this time. a hint from the soil? maybe.
i’ve only seen celeriac a few times, but if i can wrangle some anytime soon, this recipe will be parked at the top of my list. xo
jaime, thank you sweetness! and i absolutely adore your speculation that the soil is giving us a hint this time of year – all the wonderful roots. i read recently that for many it’s so easy to tire of winter vegetables, but i just don’t see it. i hope you’re able to recover some celeriac so very soon! ♥ ♥ ♥
Again, as much as I love the pictures, it’s your words that keep me engaged. I love your description of celeriac – it is indeed a humble root that holds so much promise within. I have never paired it with horseradish, but I believe I will have to follow your example and do so!
Ksneia those are lovely words to give to me and thank you – i’m extremely warmed that you enjoy my writing. often i question my ability to describe food (which is why i often refrain) – but i know how i feel about it always. if you try pairing the celeriac with horseradish do let me know! thank you for your presence. ♥
Such beautiful prose and photography to sooth the spirit and soul. Thank you for this Danielle. I’ve never tied celeriac, yet I hear it’s wonderful. I’m told it’s on our Thanksgiving menu, so I’m excited to see how it will be prepared. I laughed reading ‘what is there one to romance initially’! Hehe 😀 . Your addition of thyme, smoky paprika and horseradish croutons have done me in! Perfection.
thank you traci, it’s so lovely to have your awesome graces. i’m intrigued for you to try celeriac over the thanksgiving holiday – it’s got such an incredible flavor! not only is the autumn such an aesthetically pleasing time – the options we have with produce is just on a plane of its own. ♥
I love it’s knobby appearance — you’ve captured its essence well with your photos <3 Is it also from your garden? If so I'm super impressed with the abundance of things you've got going on in there! Soup is always for dinner in this house ♥
It’s such a cosmic root, Audrey! We did not cultivate celeriac this year, however it’s in the plans lovingly for the following (already those plans are deep under way). I so love to share the comforting feelings of soup with others – hope you’re well sweet friend. xo
There is no shame in loving soup, its such a great thing to eat especially in the cooler weather. This looks so delicious and perfect for this time of year! Have a great weekend.
Hi to you Sylvie, and thank you for the visit! I appreciate your warm words – I find that soup has the ability to embody a lot of essence and I think that’s where much of my attraction is formed. Happy weekend! ♥
Soup is the ultimate comfort food for me as well and I love it during all seasons. I’ve shied away from celery root in the past, unsure of quite how to use it, but it looks so wonderful and nourishing in these bowls. Have a wonderful weekend, Danielle!
Emily I’m so thrilled you share the same sentiments as me (easily concluded by your gorgeous soups! I’m crushing on them so lovingly). Celery root is definitely a strange entity, but if you’re into the flavor it can be really good as a mash or in a slaw too. Happy coming weekend! ♥
Ooooh this is the lovely soup I saw on instagram! Looks great Danielle! 😀
Thank you so sweetly, and for the visit Sarah! ♥
So you know how I said that celeriac was my spirit veggie? It’s mainly because its knotty tangled outside reminds of my hair – forever untamable. Well if I had a spirit soup this would be it – with horseradish, garlic and leeks in there this sounds amazing! Beautiful pictures and styling too! Have an awesome weekend!
Ah, this is simply the greatest Grace! I recall your comment and thinking how interesting your spirit connection – but to know that it’s due to your lovely mane! I am laughing. 😉 Thank you for your sweetest thoughts, I’m truly happy this soup appeals to your heart and senses. Happy weekend back to you! ♥ ♥
celeriac is one sincere root 😉 and yours among the most handsome I’ve seen. Beautiful soup Danielle – I’m equally drawn to your horseradish croutons; great little punch of flavor I imagine. The darker, cooler mornings have me wishing for more sleep but there is a beauty in that transition as well. A different rhythm, time to slow down. Sometimes I need just that. Thank you for this lovely post, full of visual delight too.
thank you so dearly for such lovely thoughts kelly, and for the visit! i agree that there is much beauty in our newly found transition in time change – i think we benefit greatly from alternative rhythms a couple times a year. it helps us reorganize thoughts and gain a different perspective. and gives us time to mellow out over much soup. 😉 happy weekend to you. ♥
i’m in love with the beauty and the beast feature of celeriac root. and the idea of soup to comfort! what a brilliant idea in the horseradish croutons. xo
amanda thank you so much, and for your lovely presence here. you put it such a great way with the ‘beauty and the beast’ aspect – there are so many vegetables that seem to have this fate (though we know how incredible they are). wishing you so very well! ♥