Easily found in the winter months, celery root is a powerhouse of nutrition. It’s vitamin and mineral-rich, and is “calming, analgesic, antiseptic, anti-allergenic. . .recommended [to those] who suffer from various problems with digestive system, including ulcers, gastritis, indigestion, a lack of appetite and so on.
Health benefits of celery root also embrace the powers of this natural remedy to improve the function of our liver and bladder, calm down arthritis pains and get rid of swellings, improve our vision and stimulate metabolism.” Celery root is also an aphrodisiac so this might be the perfect soup for your Valentine’s Day menu!
- 1 small onion, peeled and quartered
- 2 celery stalks, roughly chopped
- 2 medium sized celery root, roughly chopped
- 1 medium sized apple, peeled and quartered
- 2-3 sprigs of fresh thyme
- 1 bay leaf
- ½ teaspoon dried oregano
- vegetable or chicken broth to cover (preferably homemade, but organic/unsweetened store-bought is fine)
- ½ cup coconut milk
- 1 tablespoon coconut oil
- ½ cup frozen peas, thawed
- 6-8 shiitake mushrooms, sliced thinly
- Place the onion, celery, celery root, apple and herbs into a medium sized pot.
- Add 1 quart of broth or water. Cover and bring to a boil, then reduce heat and gently simmer for 30 minutes.
- While the soup simmers, heat up a saute pan and melt one tablespoon of coconut oil.
- Once hot, add in the sliced shiitakes, gently tossing and cooking until lightly browned (about 3-4 minutes).
- Add the peas just before the mushrooms are done cooking, so they’re warmed through.
- Pour the contents of the pot (except for the thyme and bay leaf) into a blender and blend until smooth and creamy. Use any additional coconut milk to thin to desired consistency.
- Optional: top with sauteed shiitake mushrooms and peas.