“Celeriac in my local health food shop”The flavour is somewhat gentle and celery-like whilst the flesh inside is white.

Celeriac is commonly cultivated in Northern Europe and the Mediterranean,   but you can find it in organic farmers markets and healthy grocery shops all over the world these days.

The wonderful thing about this soup is that it is so simple and nutritious.

I use dried kaffir lime leaves and dried lemon grass (available in good health food and herb shops) to bring a gentle infusion of Asian flavours into the blend.

I also use celery stalks and leaves as well as coconut milk for an all round filling, delightful healthy soup.

This recipe features in the delicious soup section of my recipe book: Angelicious – For for a New Paradigm

Celeriac & Coconut Soup in Angelicious

This is one of the delicious recipes in Angelicious – Food for a New Paradigm – my new recipe book.  Angelicious is a unique, culinary adventure, brimming with over 100 delicious, soul-stirring recipes.  It’s a joyful, delicious experience, clearly demonstrating that eating consciously can make a massive difference in your life. With uplifting breakfasts, scrumptious main meals, super healthy salads, energising raw sweet treats, delicious desserts, and mouth-watering juice ideas, Angelicious will inspire you towards new heights of physical, emotional and spiritual wellbeing. Check it out here: Angelicious Book

OK let’s enjoy this delicious soup.

Here’s what you will need…

• 500g (1lb) celeriac (peeled weight approx)
• 6 to 8 large celery stalks (including leaves)
• 5 dried kaffir lime leaves
• 1 heaped teaspoon dried lemongrass
• 400ml (1 3/4 cups) water
• 400ml (1 3/4 cups) coconut milk (or 1 can)
• 1 teaspoon sea salt

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Celeriac & Coconut Soup (with kaffir lime leaves and lemongrass)

Yield: 2-3 bowls

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A deliciously creamy, dairy-free, coconut soup, using celeriac and kaffir lime leaves.

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Ingredients

• 500g (1lb) celeriac (peeled weight approx)
• 6 to 8 large celery stalks (including leaves)
• 5 dried kaffir lime leaves
• 1 heaped teaspoon dried lemongrass
• 400ml (1 3/4 cups) water
• 400ml (1 3/4 cups) coconut milk (or 1 can)
• 1 teaspoon sea salt

Instructions

Dried lemongrass benefits from being softened before cooking. If you have time, soak it ahead of time (overnight/ a few hours or as long as you have) in little amount of water.

Scrub and peel the celeriac. You will need to chop all the knobbly root parts and skin off with a sharp knife. Chop the remaining white root up and place into a medium sized cooking pot.

Roughly chop your celery stalks, including all leaves and then add to the pot along with the water, coconut milk, salt and lemongrass.

Turn on the stove and bring pot to the boil.

Cram your kaffir lime leaves into the tea infuser ball and drop it into your pot. The reason that it's a good idea to do this with an infuser ball is because you will need to take out the lime leaves before blending. They are used for flavour, rather than eating. (Do feel free to drop the leaves in without a ball, but remember to find them and scoop out before blending.)

Once your soup has come to the boil, turn down the heat and allow to simmer gently for about 25 minutes.

Blend to make a creamy soup and then garnish with a few chopped celery leaves.

Notes

You will need a 'tea leaf ball infuser' for the lime leaves (here's an image if in any doubt about what this is)..

A tea infusion ball with kaffir lime leaves inside whilst cooking the soup.

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