They’re giving out colds like tissues at work this week! Everyone’s dropping like flies, me included, so what better way to keep the lurgie away than with a nourishing soup? This celeriac soup with chorizo, sage crisps and walnuts will have you back on track in no time. Not only is it super nutritious, it’s low carb, Paleo, Keto and I Quit Sugar friendly.
If you love cauliflower soup then you’ll love this celeriac soup. It’s creamier, nuttier and darn right tasty. For an autoimmune and Whole30 version, simply leave off the walnuts.
What’s more, it’s made from a base of healing bone broth. If you’re not on board the bone broth love train yet, it’s time to get started. It’s simply the best thing you can have to look after your gut health… and from the woman who’s gut health was totally destroyed I can honestly say, it heals. I have it every day but if you find it hard to drink straight from the cup, making a fresh batch and putting it into your favourite soup is a sneaky way to get more in. I also like to boil my vegetables in it.
An awesome tasting soup is all about the toppings, right guys? Chorizo, sage crisps and walnuts… well hello taste explosion… it totally works. I like to use a chorizo from Alejandro as it’s preservative free so just pork, salt and spices. Without the nasties, just pure, natural ingredients, as it should be. In the UK, I grab mine from Wholefoods Market.
I hope you enjoy guys, Jo x
- 1 celeriac (600g)
- 2 large banana shallots (70g)
- 2 tablespoons of extra virgin olive oil
- 2 sticks of celery (80g)
- 1 large clove of garlic
- 3 sprigs of thyme (2g of leaves only)
- 2 litres of quality chicken stock
- Pinch of salt and pepper
- 6g of butter or 1 tablespoon of extra virgin olive oil
- 20 sage leaves
- 1 tablespoon of coconut oil
- 2 inch cube of chorizo
- 40g of walnuts
Put a litre of stock on the hob to simmer. Cook on a medium heat for about 15 minutes until the quantity has reduced to 1 litre. This is to concentrate the stock and make your celeriac soup super tasty.
Peel and chop the celeriac into cubes about 1 inch in size.
Peel the shallot and finely dice together with the celery and garlic. Place 2 tablespoons of olive oil or coconut oil in a saucepan and gently sweat the onion and celery on a medium heat for 2 – 3 minutes until soft, stirring regularly, to avoid sticking. Add the garlic after 1 minute then add the celeriac and continue to sauté for a further 3 minutes.
Add the stock, thyme leaves and simmer on a medium heat for about 15 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). Put back into the pan and season with salt, pepper and butter or olive oil. Put back on the heat to warm through.
Chop up the chorizo into fine cubes. Fry in a dry, non stick pan on a medium heat for about 2 minutes until it releases its fragrant oil. I used cooked chorizo. If using a raw chorizo it will need longer to cook.
Heat the remaining olive oil or coconut oil in a frying pan. When hot fry the sage leaves on a low heat for about 1 minute until crispy.
Place the celeriac soup in a bowl and top with chorizo, walnuts and sage crisps.
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