Celeriac looks rough and knobby on the outside, but underneath is a mellow, faintly nutty flesh that turns silky when simmered and blended. Bring in a couple of sweet-tart apples and this soup lands somewhere between savory and comforting, the kind of thing you want on a gray afternoon. For more root-vegetable soups like this one, try our kabocha squash and coconut soup or simple butternut squash soup. It's also a gentle option if you're working within an Autoimmune Protocol rotation.
Ingredients
- 1 large celeriac (about 1.5 lbs), peeled and cubed
- 2 medium apples, peeled and chopped
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- ½ cup unsweetened coconut milk
- 1 tbsp apple cider vinegar
- Salt and black pepper, to taste
- 2 tbsp chopped chives, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent, then stir in garlic and cook 1 minute more.
- Add celeriac and apples to the pot, then pour in vegetable broth. Bring to a boil, reduce heat, and simmer for 25 minutes until the celeriac is fork-tender.
- Stir in coconut milk and apple cider vinegar, then blend the soup with an immersion blender until smooth.
- Season with salt and pepper, ladle into bowls, and top with chopped chives.
Nutrition Facts (per serving)
| Calories | 210 |
| Total fat | 10g |
| Total carbohydrates | 29g |
| Dietary fiber | 7g |
| Protein | 3g |
| Sodium | 480mg |
Why This Is Good for Your Gut
Celeriac is a solid source of inulin, a fermentable prebiotic fiber that Bifidobacteria in the colon particularly favor. Apples layer in pectin, which slows digestion and buffers blood sugar spikes while also feeding fermentation further along, and the small hit of vinegar adds acetic acid, shown to support a more favorable gut pH.
Soup this unassuming has no business tasting so good.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
