Winter days like today are perfect for soup making, and this Celeriac (celery root) and Apple Seasonal Soup is a perfect way to add the warmth and sweetness that your digestive system craves.
I never fail to be amazed by the selection of apples in the New England area – as a native Londoner I am not use to such quality and variety. The phrase ‘an apple a day keeps the doctor away’ is based in so much truth, epidemiological studies show that eating apples can result in a reduced risk of cancers, CVD, asthma and diabetes. They are a wonderful source of fibre, anti oxidants, and phytochemicals and are beneficial for gut health, hair, skin and nails. For maximum nutrition choose organic, locally grown varieties and make sure you keep the skin on!
Celeriac (or celery root) is a great nutrient dense replacement for white potatoes, and is delicious this time of year either in soups, or mashed or pureed. Warming, mineral rich tahini takes the place of the usual dairy in this soup, and I used my favorite Bare Bones Chicken Broth as the gut healing, soul soothing liquid in this recipes (my vegan friends can use veggie stock for a tasty alternative).
Celeriac and Apple Soup
1 large celeriac
1 large apple
1 tablespoon tahini
1/2 teaspoon Himalayan salt
1/2 teaspoon black pepper
2 cups Bare Bones chicken broth
1 teaspoon fresh rosemary
1 tablespoon pumpkin seeds
Toast the pumpkin seeds in a dry pan and set to one side.
Peel the celeriac and cut into cubes roughly the same same size. Place in a saucepan, and cover with the bone broth. Leave to steam on a medium heat for about 10 mins.
Roughly chop the apple (leaving the skin on) and place in the pan with the celeriac to soften for a further 5 minutes.
Remove the pan from the heat, and add in the tahini, salt, pepper and rosemary.
Either place in a blender or use a hand blender, and blend until smooth.
Top with the toasted pumpkin seeds and eat!
You can find out more about Bare Bones Broth and all of their delicious flavors by clicking here: Bare Bones Broth