This soup will keep
GF - Grain and gluten free
DF - Dairy free
RSF - Refined sugar free
V - Vegetarian and Vegan
- 4 tablespoons of extra virgin olive oil or coconut oil
- 1 large banana shallot
- 2 sticks of celery
- 2 apples (peeled and cored)
- 3 sprigs of thyme, leaves only
- 750ml of homemade stock (chicken or vegetable if you’re vegetarian)
- 200ml unsweetened almond milk
- 8 sage leaves
- Handful of chestnuts and chopped walnuts
- Pinch of sea salt and cracked black pepper
Peel and chop the celeriac and apple into cubes about 1 inch in size.
Peel the shallot and finely dice together with the celery. Place 2 tablespoons of olive oil or coconut oil in a saucepan and gently sweat on a medium heat for about 4 minutes until soft. Add the
Add the stock, thyme leaves and simmer on a medium heat for about 30 minutes until the celeriac is soft. Place in a high speed food processor like a Vitamix (or you can also use a hand blender but I’d recommend a food processor if you have one as this makes it extra creamy).
Heat the remaining olive oil or coconut oil in a frying pan and fry the sage leaves for about 1 minute until crispy.
Stir the almond milk through the soup. Season with salt and pepper to taste. Place back on the stove to heat through and top with crumbled chestnuts, walnuts and sage crisps.
“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat. For me, it’s about keeping things