One of my favorite foods are root veggies, they’re not only delicious, but always make me feel good and satisfied. That’s one of the reasons I start cooking more when the Fall season comes. The first time I saw celeriac few years ago, I didn’t feel any attraction for it, I wouldn’t buy it but it was part of my CSA so I had to use it, I loved it, since then I can’t wait for this odd looking veggie to pop up in the farmer’s markets.
In top of being delicious celeriac has amazing health benefits, these are some of them:
- Celeriac is very low in calories. 100 g root holds just 42 calories, quite higher than that of leaf-celery. Its smooth flesh has some health benefiting plant-nutrients, minerals, vitamins, and dietary fiber.
- As that in carrot and other members of Apiaceae family vegetables, celeriac too contains many poly-acetylene anti-oxidants such as falcarinol, falcarindiol, panaxydiol, and methyl-falcarindiol.
- Celeriac is very good source of vitamin K. 100 g root provides about 34% of recommended daily intake. Vitamin-K improve bone mineralization by promoting osteotrophic activity in the bones.
- The root is a very good source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Phosphorus is required for cell metabolism, maintaining blood buffer system, bone and teeth formation. Copper helps restore immunity, prevents anemia, and required for bone metabolism.
- Further, it contains some of valuable B-complex vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin. Fresh root also provides moderate amounts of vitamin C. (1)
This a very easy and quick soup, my idea of fast food, I added sweet potatoes not only because I love them but to increase the health benefits in the soup, sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.
Not bad for a soup right? I invite you to try it, let me know how you like it and if you have special ways to use your roots, share them here, I’d love to get more ideas.
- 2 small red onions chopped
- 2 garlic cloves chopped
- 2-3 Tbsp coconut oil
- 1 medium size celeriac
- 1 small sweet potato
- 2 C. vegetable broth or water
- 1 can BPA free full fat coconut milk
- 1 tsp salt
- Pepper to taste
- Heat a soup pot over medium heat. Add coconut oil and onion, saute for a minute or two. Be sure they don't burn, add garlic, saute for few seconds.
- Set aside while you prep your veggies.
- Peel and cube the celeriac and sweet potato.
- Bring pot back to medium heat.
- Add vegetables to the pot with the onions and garlic. Stir to coat with coconut oil.
- Add the broth and one teaspoon of salt. Bring to a boil. Cover. Reduce heat and simmer for 15 minutes or till veggies are soft.
- Add the coconut milk, stir, and let sit to cool for 10 minutes.
- Using an immersion blender, blend soup till your desired consistency, you can also blend half the soup and return it to the pot with the other half portion.
- Reheat. Add black pepper and more sea salt to taste if needed.Serve!