Our Staple Soup, Salad, & Smoothie Recipes
Leek & Celery Root (Celeriac) Soup
2 leeks chopped
1 large or 2 small cerlery root cut into 1-2inch cubes
2 medium parsnips cut into 1 inch cubes
3-4 garlic cloves sliced (2 tsp dried or powdered garlic)
1 tsp cumin
1 tsp coriander
1 tbsp coconut or avocado oil
4 cups water approx. (can you veggie or chicken broth if preferred)
salt and pepper to taste
garnish options: crushed nuts, parsley, cilantro, salt and pepper
Soak and clean celery root (you can peel it if you prefer) and clean/gather the rest of the ingredients.
Cut up leeks then place them in a large pot on med-high with a 1 tdsp coconut or avocado oil and sauté 2-3 min (now cut up celery root into cubes) Then add garlic, coriander, cumin, and parsnips, to pot and sauté another 3-4 min. Now add celery root cubes stirring well mixing all ingredients thoroughly. Add water (or broth) until all the vegetables are covered (depending on the size of the roots water will vary). Bring everything to a boil then lower heat to low and simmer for 30-40 minutes.
Let cool for 10-15 min and puree.
Add the garnish option of your choice and enjoy!
(Ideally, you would make this 2-3 hrs before eating)
1 bunch of kale
1 tbsp. Olive oil
1 tbsp. Apple cider vinegar
2 tsp. Bragg’s Liquid Soy Seasoning (a healthier soy option)
*Optional 1 bunch of romaine
*Optional garlic fresh or dried