Lunch in a flash for when the day is cold and the body is craving something warm, creamy, nourishing and comforting. Quite simply throw everything in a pot, boil, blend, enjoy.
If you had the luxury of time and wanted a slightly more luxurious taste then sauteee half an onion in some coconut oil or ghee before adding the other ingredients to the pan. I am more than happy with the cheat's version.
Creamy Celeriac and Jerusalem Artichoke Soup
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 2
Ingredients:
350g celeriac, peeled and roughly chopped into even sized pieces
200g jerusalem artichokes, peeled and roughly chopped into even sized pieces
200g sweetheart cabbage, roughly chopped
3 sprigs fresh thyme, leaves only
1 pint vegetable stock, bone broth or water
sea salt and white pepper to taste
optional garnish: tahini, parsley, cress, mixed seeds
Instructions:
1. In a lidded saucepan or pot place the chopped celeriac, jerusalem artichokes, thyme and stock/broth/water.
2. Bring to the boil, cover and lower to simmer for 10-15 minutes or until the celeriac is soft.
3. Remove lid, increase heat and add cabbage.
4. Boil without lid for approx 5 minutes until cabbage is cooked (but NOT mushy).
5. Remove from heat and blend with a stick blender until smooth and creamy, or transfer carefully to a blender/ food processor.
6. Return to pan and season to taste with sea salt and white pepper.
7. Pour into bowls and garnish with your choice of fresh herbs, micro shoots, a drizzle of creamy tahini and a sprinkle of crunchy seeds or nuts.
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| Creamy Celeriac and Jerusalem Artichoke Soup |
If you had the luxury of time and wanted a slightly more luxurious taste then sauteee half an onion in some coconut oil or ghee before adding the other ingredients to the pan. I am more than happy with the cheat's version.
Creamy Celeriac and Jerusalem Artichoke Soup
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 2
Ingredients:
350g celeriac, peeled and roughly chopped into even sized pieces
200g jerusalem artichokes, peeled and roughly chopped into even sized pieces
200g sweetheart cabbage, roughly chopped
3 sprigs fresh thyme, leaves only
1 pint vegetable stock, bone broth or water
sea salt and white pepper to taste
optional garnish: tahini, parsley, cress, mixed seeds
Instructions:
1. In a lidded saucepan or pot place the chopped celeriac, jerusalem artichokes, thyme and stock/broth/water.
2. Bring to the boil, cover and lower to simmer for 10-15 minutes or until the celeriac is soft.
3. Remove lid, increase heat and add cabbage.
4. Boil without lid for approx 5 minutes until cabbage is cooked (but NOT mushy).
5. Remove from heat and blend with a stick blender until smooth and creamy, or transfer carefully to a blender/ food processor.
6. Return to pan and season to taste with sea salt and white pepper.
7. Pour into bowls and garnish with your choice of fresh herbs, micro shoots, a drizzle of creamy tahini and a sprinkle of crunchy seeds or nuts.
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