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There is nothing sexy looking about Celeriac; I’ll give you that. BUT, the fact that it is a whole food, that it’s great for digestion and it supports the lymphatic, nervous and urinary systems makes it pretty darn smart and sexy.

As you can tell from looking at it, it is a root vegetable (meaning, it grows in the ground).  It has a very distinct flavor — to me, it’s kind of a mix between celery, potato and black pepper.  Don’t let it’s gnarly-ness stop you from trying it’s deliciousness.

To tackle this not-so-pretty fall and winter veggie for this soup, peel away the mass of roots, peel the outer skin, then chop into similar size pieces.

You’ll be pleasantly surprised with how ridiculously easy this soup is to make and how delicious it is.

You’ll also notice that there aren’t measurements on the spices–that’s intentional. Have fun, flavor it as much, or as little, as you’d like.

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(serves 6-8)
2 Tablespoons Extra-Virgin Olive Oil
1 medium onion
1 Celeriac (aka Celery Root), chopped medium size pieces
2 apples (gala), chopped
2 cups rice milk
Hot water
Sea Salt

Cinnamon (to taste)
Nutmeg (to taste)
Allspice (to taste)

In a medium size pot, add in the Extra-virgin olive oil and sauté the onion for 2 minutes over medium heat.  Add in celeriac and the apples; place a lid on the pot and cook for about 5 minutes, until the celeriac begins to soften.

Add in rice milk, bring to a boil, and then simmer until all veggies are soft.  Either with an immersion blender, high-speed blender or food processor, puree’ the soup.  Soup will be thick, at this stage, add in hot water to thin it out (consistency should be similar to heavy cream).

Add in Cinnamon, Nutmeg & Allspice to taste.