Celeriac Soup

 aka Celery Root Soup

Perhaps you have never heard of celery root or perhaps this food is common-place for you, either way, I think you will enjoy this soup.

With the growing popularity of celery as a healing food, it is nice to have alternative ways to incorporate celery into your meals.

Celeriac is a nourishing food, it is high in antioxidants, phosphorus, and potassium. It contains high amounts of fiber, which supports healthy gut microbiota, the diverse ecosystem of bacteria and yeast that populate the intestinal tract. Having balanced microbiota leads to good digestion and assimilation of nutrients from food. In turn, this supports an entirely happy body from the gut to the nervous system.

The soup! The soup, is satisfying, warm, and luscious. Comforting and rich, it is creamy without added cream. Please give the recipe a whirl and let me know what you think.

2 Celeriac roots, peeled, and cut into 1 inch pieces

1 yellow onion, chopped

2-3 leeks, only the white part, sliced

2 stalks celery, chopped

2 garlic cloves, chopped

2-3 c. bone broth or water, just enough to cover

4 T. pastured or organic butter (sub. extra virgin olive oil for vegan or AIP)

1 T. coconut oil or ghee

1 tsp. thyme

sea salt

fresh ground black pepper (omit AIP)

In a sauce pan with lid, over medium-low heat, add 1 T. coconut oil. Once melted, add onion and a pinch of sea salt. Stir. Cook and stir until onion becomes translucent. Add leek and a pinch of sea salt, stir. Add celery stalks, a pinch of sea salt, stir. Cook and stir occasionally until leek and celery soften. Add garlic, thyme, black pepper, celeriac, sprinkle with sea salt then add enough broth or water to barely cover the vegetables.

Put lid on pan. Turn heat up to bring to a simmer, then turn heat to low. Simmer until celeriac is soft, about 10-15 minutes. Add organic butter and allow soup to cool slightly.

Pour into a Vitamix or high-powered blender. Put the lid on the blender. Start on low speed and gradually increase speed to maximum and let puree until soup is very smooth and creamy. Serve immediately. Also, tastes good re-heated on the stove the next day.