This is a wonderful little soup. It has a tangy, rich celery flavor with a creamy texture that makes it feel more like a comfort food than cleanse-friendly veggie soup.
Serves 2-3
Ingredients
1 celeriac (celery root), peeled and cut into 1″ squares
1 T. olive oil
6 garlic cloves, peeled and minced
1 c. green cabbage, chopped
2 kaffir lime leaves
2 bay leaves
unsweetened coconut milk (or any nut milk can be used if you’re not on an anti-inflammatory cleanse)
salt & pepper to taste
Directions
Warm olive oil into a medium saucepan on medium heat. Add celeriac root and garlic, sautéing for 3-4 minutes. Increase heat to medium-high and add coconut milk to cover celeriac cubes, as well as Kaffir lime leaves, and sprinkling of salt. Bring to a boil. Once boiling, reduce heat to medium-low and simmer soup for about 10 minutes. Add cabbage and continue to simmer for approx. 5-10 minutes until celeriac is tender. Remove from heat and discard lime and bay leaves.
Transfer soup in batches to a blender and blend on high until smooth and creamy. Feel free to add additional water or milk if you would like a thinner consistency. Season with salt & pepper to taste. Serve immediately with a drizzle of olive oil. Enjoy!
