Have you dusted off and pulled out your crock pots yet this year? Island bound, ski slope found, and desert towns alike can enjoy a rich and savory soup this time of year. Celery’s long stalks has a name more traditionally known with its human counter parts. However, celery (aka celeriac) and its knotty, gnarly root has a delicious sweet, smoky taste and aromatic flavor when cooked that invites its culinary inclusion upon fall and winter. It hails from the parsley family, and with many of parsley’s great health benefits in tow, it’s also a great alternative for the starchier potato. It may be used as such in stews, casseroles, and gratins.
It’s rich is fiber, potassium, magnesium, and B6 and has calming, antiseptic, and anti allergic properties. It’s thought to help sustain a healthy appetite, improve indigestion, vision, and metabolism. It is a helpful friend to the liver and the gallbladder. This evening, I decided to try out this nutritionally dense, grounding, bone nourishing soup. I aim to create food that sustains our ojas, that vital life force to help maintain energy, nourish the tissues and central awareness. My aim is to share these nourishing recipes with you too, of course.
Have an adventurous go with the often ignored delicious celery root and let me know what your bones, tissues, and taste buds think!
Creamed Celery Root and Butternut Squash Soup:
Begin by baking your butternut squash. See baking instructions below in recipe.
Though this gnarly root may seem a bit intimidating, it is rather easy to work with. Begin by slicing off the more knotted side of the root. A peeler most likely will not be strong enough, so slice off the sides of the root vegetable all the way around with a Chef’s knife and chop into 1-2 ” cubes. Set aside and follow the rest of the recipe.
- 4 T ghee
- 1 small white onion, chopped
- 1 smaller sized butternut squash (Bake: Cut the butternut squash in half lengthwise and place flesh side down on a foil lined baking sheet. Bake at 400 F for 30 to 40 minutes. The squash will be soft and tender when it has cooked through. Remove seeds and fibrous strings and scoop out. Discard and set squash aside in a bowl.)
- 1 T minced garlic
- 1 T curry powder
- 1 to 2 tsps ground cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp coriander
- 1/4 tsp dried thyme
- Sea salt and black pepper
- 1 T maple syrup, grade B
- 1 celery root bulb, peeled and cut into 1- to 2-inch chunks
- 1 1/2- 2 cups chicken or veggie stock
- 1/2 to 1 cup unsweetened almond milk, to taste. (Make your own with my recipe here!)
- 1/4 cup chopped fresh cilantro or parsley for garnish
Melt ghee in deep medium sized soup pot on medium heat. Once the ghee has melted, add the spices and herbs and let them infuse in the ghee for 1-2 minutes. Then add the onions and garlic and cook until onions become soft and translucent, about 4-5 minutes. Then add your shakes of S & P.
Add the celery root cubes and coat them in the spicy ghee sauce, completely coating the cubes. Then add your stock and bring to a boil. Lower to a simmer, and cover, allowing it to cook for another 15-20 min.
Allow it to cool, add the maple syrup and then puree in the blender with the butternut squash, or use a hand immersion blender if you have one. Then return the celery root and butternut squash soup to the pot, add the almond milk and warm if needed. Feel free to make any ingredient adjustments at this time! Garnish with fresh cilantro or parsley. You may also serve the with cultured sour cream.
To your bones delight,