10 days into the AIP. I need soothing, easily digestable, warm and delicately flavoured food which is easy to make and easy to reheat when it’s needed. Hello, soup. Celeriac, Carrot and Apple Soup, welcome to our house. Stay as long as you like.
It’s been difficult. Whether or not caused by our transgressions of the Festive Season, my inflammation decided to celebrate, setting off fireworks in my right hip and lumbar spine. Since the major contraction of Dicember 2012, it’s pretty much set up camp there, and seems to prevent the tissues from healing. Interestingly enough, because we’re not drinking caffeine, we’re concocting beverages with Tumeric, Ginger and Lemon. It may well be that the increase of anti-inflammatory Tumeric had me back to ‘normal’ again in two days, instead of a week. But now it’s shifted into my gut, like colitis, and it’s uncomfortable. At least with the elimination diet, I know that it’s not being caused by nightshades or gluten or dairy. Could it have been the starch in the Plantains?
The General accidently gave me a copy of Mel Joulwan’s Well Fed 2 for Christmas. You know he doesn’t speak or read English. He went on Amazon with the idea of buying Dallas and Melissa Hartwig’s The Whole 30. I don’t know what he searched for – probably ‘Paleo’ and ‘Melissa’. So when Well Fed 2 presented itself, his brain did these semantics: ‘W’ = ‘Whole’, ‘2’ equals ‘Second Book’, and ‘Melissa’ = ‘Melissa Hartwig’. And he ordered it without a second thought. Oh joy! I was – am – so happy. I would have been equally as happy with The Whole 30, but Mel’s book is a brand new surprise.
In the book, Mel Joulwan talks about her passion for eating soup for breakfast – as they do in many cultures of the world. It wasn’t something that we’d considered, but having had soup as our breakfast base twice this week, I know that we’re onto a good thing. For a start, a huge pot of soup is such an easy prepare-ahead dish – just pop everything in a pot and let it boil. Two, in the morning, because it’s already made, it just needs to be reheated. Three, a creamy vegetable soup goes perfectly with cooked minced beef crumbled on top, or left over roast chicken, or just about anything.
I made this Celeriac, Carrot and Apple Soup last week, and it was so good, so soothing, creamy, and nutritious, that I’ve just made it again. It reminds me of the raw juice-bar classic: Celery, Carrot and Apple. Except it’s warm, with fibre. And has an onion added. But that’s it, as far as the ingredient list goes. Which is brilliant, because they’re the kind of things you’re likely to find hidden away when there’s nothing else left in the house to eat.
The wonderful, rooty flavour of the celeriac is balanced by the carrot, and the apple gives it a hint of sweetness. I blend most of my vegetable soups with an immersion blender, so that they are thick and creamy. We like to swirl in a dollop of coconut milk kefir, add some minced celery leaves or parsley for colour, and sprinkle a little cinnamon for spice.
This recipe has been shared on the AIP Recipe Roundtable.
Thanks for your time here at Paleomantic. Thanks for your comments, which I love. And thanks for sharing on your Social.
- ½ large celeriac (around 350 grams / 12 ounces)
- 5 medium carrots (250 grams / 8 ounces)
- 1 large apple, Golden Delicious is good
- 1 medium onion
- 2 teaspoons salt
- Peel and chop the celeriac, carrots, and onion into 2cm cubes.
- Peel and quarter the apple. Remove the core, and chop into 2 cm cubes.
- Add all ingredients to a large saucepan, and cover with water.
- Bring to a boil. Cover with a lid, and simmer for at least half an hour.
- When the vegetables are tender, turn off the heat and, taking care not to splash (it's a good idea to pop on an apron at this point), blend the soup using an immersion blender until it is thick and creamy. If you don't have an immersion blender, use the blender on your food processor, but be ver careful when pouring the liquid from one vessel into another. Better, wait until the soup has cooled.
- Serve with a dollop of coconut cream kefir, or coconut milk, a sprinkling of minced parsley or celery leaves, and a dash of cinnamon.