Monday, 8 July 2013

Creamy Celeriac Soup


I remember the first day I heard the word 'Celeriac'. I was in a first year Food as Medicine lecture and I remember thinking - "Did she mean to say celery?" It soon became evident that this was an entirely different food and my sheltered regional upbringing was obvious! When I was asked in the supermarket this week by the checkout assistant "What's THAT?", it brought back those memories. 
Celeriac is a root vegetable in the celery family which is bulbous and has a thick pale coloured skin - which you cut off. Inside is flesh that looks a bit like parsnip really. Being a root vegetable it is packed with minerals and fibre, and perfect for soups and roasting. Give it a go! 


I've included method for cooking this soup in your saucepan on stove top or thermomix if you own one. It's such a nourishingly creamy soup which is completely gluten and dairy free!

Creamy Celeriac Soup with Crispy Parsnip

1 Brown Onion
1-2 Garlic Cloves
3 Sticks of Celery
1 tbs ghee (or butter, or coconut oil)
1 Celeriac Bulb
3 White Potatoes
Bunch of Parsley
1-2 tsp Sea salt (I use Herbamare vegetable salt)
Water (or bone broth) to cover

In the Thermomix
1. Add brown onion, garlic and celery to thermomix bowl and blend on speed 8 for 5 seconds until finely chopped. 
2. Add ghee and saute at 100 degrees on speed 1 for 4 minutes. 
3. Chop skin off celeriac and chop into cubes. Also chop potato into cubes. 
4. Add celeriac, potatoes and parsley to thermomix bowl. Add water up to maximum line on bowl and add salt.
5. Cook at 100 degrees for 15 minutes on reverse soft speed. 
6. When finished blend on speed 9-10 for 30 seconds. 

On stove top
1. Dice brown onion, crush garlic and finely chop celery. 
2. Heat ghee in saucepan and saute onion, garlic and celery for a few minutes. 
3. Chop skin off celeriac and chop into cubes. Also chop potato into cubes. 
4. Add celeriac, potato and parsley into saucepan and almost cover with water. Add seat salt. 
5. Cover with lid and cook for 20 minutes on medium heat. 
6. Blend in food processor or with hand blender. 

Crispy Parsnip Curls

1 parsnip
1 tbs ghee or coconut oil

Use a vegetable peeler to make parsnip 'shavings'. Heat oil in skillet. Add parsnip to hot oil and toss with tongs until they start to brown. Dry on paper towel if needed. Use these to top soups, salads, stews etc. 

I've just started reading this book Chakra foods for Optimum health by Dr Deanna Minich. She is such an inspiration to me and a beautiful person to meet. The root vegetables belong to the veggies supportive of base chakra balance. This makes them beneficial for those with questions of survival, what is 'my place' or purpose type emotions and for helping with grounding those who think or worry a lot. Also perfect for busy or unsettled kids who are restless. The root vegetables are in season in winter, when the plant has stored all of it's nutritional goodness down into the ground. So what better time to eat more celeriac, parsnip, sweet potato, potato, carrot, daikon and all the other possibilities than this chilly winter weather?


1 comment:

  1. This is great soup for kids.That is so nice.Good

    ReplyDelete