Celery root is a just-as-delicious alternative to white potatoes; it has a similar consistency but is less starchy and thus lower in carbs. This lighter take on potato leek soup is comforting and filling, without any heavy post-dinner discomfort.


  • 1 tablespoon butter
  • 1large celery root, skinned and chopped
  • 3leeks, chopped and rinsed well
  • 1white onion, chopped
  • 2garlic cloves, chopped
  • 1/4 teaspoon white pepper
  • Salt
  • Black pepper
  • 6 cups low-sodium vegetable broth
  • Olive oil, for garnish
  • Dried mint, for garnish
  • Red pepper flakes, for garnish


  1. In a large pot over medium-high heat, add butter, celery root, leeks, onion, and garlic. Season with salt to taste and cook for a 3 to 5 minutes, or until onion begins to turn transparent.
  2. Add white and black pepper and vegetable broth. Bring mixture to a boil, and then reduce heat to a simmer. Cook for 20 minutes or until leeks are tender throughout. Remove from the stove and set aside to cool.
  3. Blend cooled mixture and return to the pot to warm.
  4. Serve garnished with a drizzle of olive oil, dried mint, and red pepper flakes.