Creamy celery root soup has no cream. It’s creaminess comes from pureed celery root, white beans and tahini. (Photo by Tom McCorkle for The Washington Post)

Creamy celery root soup has no cream. It’s creaminess comes from pureed celery root, white beans and tahini. (Photo by Tom McCorkle for The Washington Post)

Welcome winter with a bowl of this creamy, silky celery root soup

Thanks to a triple-threat of healthful ingredients this soup gets its luxurious texture with no cream at all.

This comforting, winter-white soup is so rich and velvety that no one could blame you for thinking it contains a hefty dose of cream. Thanks to a triple-threat of healthful ingredients, however, this soup gets its luxurious texture in a supremely nourishing way with no cream at all.

Celery root, the soup’s main ingredient, brings an inherent creaminess when pureed. Canned white beans enrich that further, blending into the soup seamlessly and adding a measure of body and satisfying protein. Finally, a generous scoop of tahini rounds out the texture, giving it richness.

The flavor of sesame paste doesn’t shout here; it whispers nuttiness and lends a gentle hint of bitterness, just enough to add another layer of flavor.

The dish is finished with a bright hit of lemon. Served sprinkled with fresh parsley leaves and an unexpected crouton-crunch of crushed pita chips, it’s the kind of soup that makes you actually happy it’s winter.

Creamy celery root soup with tahini

A triple-threat of healthful ingredients — celery root, white beans and tahini — come together to give this comforting, winter-white soup a velvety creaminess. Topped with fresh parsley and a crunch of crushed pita chips, it’s a nourishing take on a classic creamy soup.

Note: The soup can be stored in the refrigerator for up to 3 days.

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 pounds celery root, roots and woody parts trimmed, peeled and diced (6 to 7 cups)

4 cups low-sodium chicken or vegetable broth, or more as needed

1 cup no-salt-added canned white beans, drained and rinsed

¾ teaspoon kosher salt, or more as needed

¼ cup tahini

1 tablespoon fresh lemon juice, or more as needed

¼cup fresh flat-leaf parsley leaves

½ cup crushed pita chips

In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 3 minutes. Stir in the garlic and cook, stirring, for another 30 seconds. Add the celery root, broth, beans and the salt and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the celery root is very tender, about 20 minutes.

Add the tahini and the lemon juice and, using an immersion (stick) blender, puree until smooth. (Alternatively, allow the soup to cool, then puree in batches in a blender, then reheat.) Add water or additional broth as needed to achieve desired thickness. Taste and season with more salt and/or lemon juice, if desired. Garnish with the parsley and pita chips and serve hot.

Makes 4 servings (6½ cups). Nutrition per serving: 310 calories, 13 grams total fat, 2 grams saturated fat, no cholesterol, 490 milligrams sodium, 40 grams carbohydrates, 9 grams dietary fiber, 5 grams sugar, 12 grams protein.

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