
Nutritional Therapist and Coach, specialising in Fertility, Female Hormones, Pregnancy and Postpartum Support
Celeriac, Cauliflower and Apple Soup


Prep time: 20 minutes
Cooking time: 40 minutes
Serves: 4-6
Ingredients:
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1 whole celeriac, peeled and roughly chopped into 1-2 inch cubes
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1 whole cauliflower, cut into florets
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2 apples, peeled and roughly chopped
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2 medium red onions, peeled and finely diced
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1 whole bulb of garlic
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1 tsp pf thyme
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1 tsp of mild paprika
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Half a tsp of dried fennel (optional)
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2 litres of vegetable/ chicken stock
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1 tbsp. of butter/ ghee/ coconut oil
Method:
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Place the cauliflower and bulb of garlic onto a tray and cook in the oven for 30 minutes on 180 celsius.
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Whilst the cauliflower is roasting, add the butter (or butter alternative) to a low/medium heat and sauté the onions until transparent. Add in the herbs and stir. Stand for 1 minute.
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Add the celeriac, apple, stock and simmer for 25 minutes. Add cauliflower and squeeze the garlic pulp into the soup. Continue to simmer for 5 minutes.
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Season with salt and pepper and blitz – blitz thoroughly for a smooth soup or pulse lightly for a chunky soup (until to get your desired consistency). Enjoy x