I tend to make this soup in the autumn and winter months, when celeriac is in season.
Celeriac is a member of the celery family and provides a good source of vitamin C.
Vitamin C works by supporting the functions of our immune system. It supports the epidermis of the skin from invading pathogens whilst also functioning as an antioxidant to help protect us from free radical damage (Carr et al. 2018).
Besides being an immune booster, for those who are also dairy free, you won’t feel like you are missing out with the creaminess of this heart-warming soup.
I hope you enjoy this soothing and comforting nutritious soup!
1 tbsp coconut oil
800g celeriac (peeled & chopped)
1 white onion (diced)
2 celery sticks (chopped)
2 garlic cloves (grated or finely chopped)
1 1/2 pints vegetable stock or bone broth (if using home-made bone broth add some salt to season)
100ml coconut milk
Cracked black pepper (to serve)
Add the coconut oil to a saucepan and place on a medium heat.
Once the oil is heated, add the diced onion and garlic to the pan and sauté for 5 minutes.
Add the chopped celeriac, celery and the vegetable stock (or bone broth) into the pan. Place a lid on the pan and leave to simmer for 20 minutes on a medium to low heat.
Using a ladle, spoon all the contents of the saucepan into a blender along with the coconut milk and blend until smooth.
Serve into bowls with some cracked black pepper. Enjoy!
Carr, AC and Maggini, S. (2017). ‘Vitamin C and Immune Function’, Nutrients, 9 (11), NCBI [Online]. Available at: https://www.ncbi.nlm.nih.gov/pubmed/29099763 (Accessed: 12 July 2018).
Nutrition Data Self, (2018). Celeriac. Available at: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2395/2 (Accessed: 12 July 2018).
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