purple celeriac soup.

dietary: dairy-free (option), gluten-free (option), low-FODMAP, vegetarian (vegan options).

serving: 1 person.

prep time: 10 minutes.

cooking time: 10 minutes.

After my BOX-E interview I got inspired to make my own version of a celeriac soup. But, with a twist.

Whilst the tree’s turn from green to beautiful purples and orange hues I thought I’d add a bit of colour to this one by using purple carrots. Different types of the same fruit or veg contain different vitamins and minerals that feed different microbes in your gut, they also give a slightly different flavour to a dish. You can find assorted carrots at your local greengrocers. But, if you can’t find them don’t stress - just use normal carrots. There’s no real big difference.

ingredients:

1 cup celeriac

250 g assorted carrots - you can get these from your local greengrocers!

3 bay leaves

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon fennel seeds

1 tablespoon vegan butter (I use Naturali)

1 tablespoon apple cider vinegar

S + P

for the toppings.

1 slice of sourdough bread (or gluten free bread)

1 tablespoon of truffle oil

1/4 cup of walnuts 

parmesan flakes (optional)

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• Chop your celeriac and carrots into cubes and pop them into a pan with some boiling water along with your apple cider vinegar, bay leaves, rosemary, thyme and fennel seeds.

• Place your pan onto a high heat and bring to a boil. Then, reduce to a medium heat. Cook until softened (around 10 minutes).

• Once boiled, remove the bay leaves and blend using a hand blender. Or, if you don’t have a hand blender (like me) just allow the water to cool beforehand. Then, blend in your Nutribullet (or whatever blender you have).

• Place your soup back into the pan (if it isn’t already) along with your butter, salt and pepper.

• Whilst your soup is reheating, put your sourdough into the toaster for 4 minutes.

• Whilst that’s toasting, place your walnuts into a pan on a medium heat along with some truffle oil for around 4 minutes.

• Remove the toast and drizzle on a tablespoon of truffle oil.

• Then, cut into squares and serve in a bowl with your soup along with the toasted walnuts, parmesan and a drizzle of truffle oil.

• Enjoy 😚👌

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