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Celeriac, Coconut and Watercress Soup

This Asian spiced soup makes a perfect gut supporting, liver detoxifying and cleansing lunch. The bitters from the watercress supports digestive enzyme and stomach acid production, essential for break down and absorption of our nutrients. Celeriac also supports the digestive process and is high in fibre, vitamins, minerals and antioxidants. Being a good source of phosphorous and potassium, it supports our bone health, kidney function, and cardiovascular system. The addition of ginger, garlic and lemongrass offers multiple other health benefits, making this the perfect detox soup.


2 large celeriac roots, chopped small

1 leek, sliced

1 lemongrass stalk, sliced and pounded

1 tbsp extra virgin coconut oil

2 tsp fresh ginger, grated

3 cloves garlic, minced

2 tsp sea salt

Black pepper, to taste

1 large bunch watercress

Juice of ½ lemon

200mls coconut milk

200mls filtered water

Hemp oil, for drizzling

Spirulina, for garnish


Place a large pan on medium heat, melt the coconut oil and fry off the leek with the ginger, garlic, and lemongrass until softening and fragrant. Add in the chopped celeriac, salt, pepper, coconut milk, and cover with water. Bring to the boil then allow to simmer for about 30 minutes, or until the celeriac is soft. Add the watercress (leaving a few for garnish) and lemon juice and allow to wilt. Transfer to a blender and blend until smooth. Garnish with a few watercress leaves, a drizzle of hemp oil and a sprinkling of spirulina.



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