Updated: Aug 31, 2020
This is just the most creamy, divine tasting soup. Celeriac in Ayurveda is seen to be "clear" in Guna or quality, aiding the body to shed excess fluid/weight through its diuretic and Agni igniting nature. It stimulates energy in the body systems and is considered Ayurvedically, as an all-round immune support (especially because of its high Vitamin C content). Therefore, celeriac is an ideal vegetable in pacifying the Kapha dosha. However, because this soup incorporates coconut milk, oil and warming spices, the meal as a whole will benefit the Vata and Pitta doshas also. This soup is one I make seasonally when Celeriac is at its best, and for a quick, super nourishing lunch or dinner. Served with a slice of crunchy, warm toast it's an absolute winner!
WHAT YOU WILL NEED
1 tbsp vegetable oil of your choice - olive, sunflower and coconut all work well
1 onion finely chopped
Optional - 1 garlic clove finely chopped (please do not use garlic if you have a Pitta aggravation in the body or mind)
1-2 cm piece of fresh ginger finely grated
1 1/2 - 2 tsp coriander powder
1 1/2 - 2 tsp fennel powder
1 large celeriac, lightly peeled, roughly cut into small pieces
3 medium-sized potatoes of your choice, roughly cut into small pieces
500 ml vegetable stock (or 1/2 tsp high-quality organic vegetable stock powder to 500 ml water)
500 ml coconut milk
Pink Himalayan rock salt and freshly cracked black pepper to season
Fresh washed coriander leaves, fresh bread and some wedges of lemon or lime to serve if desired
Take a large saucepan and place on the stove at a medium heat.
Put in the oil, add the onion, garlic if using, and stir for a couple of minutes until translucent. Make sure not to let it burn.
Add the ginger and spices to the mix for one minute, stirring until they become aromatic.
Now add the vegetables to the pan and coat well with the onion and spices.
Add the vegetable stock and coconut milk, stir to combine.
Cover with a lid, bring the soup to a boil and then quickly drop back to a low simmer, with the lid still on.
Cook for 15-20 minutes, stirring occasionally, until the vegetables are very tender and beginning to break down.
Turn the stove off, and take the saucepan off the heat.
Using a Bar Mix or blender of your choice, blend the soup on a low setting until smooth and creamy.
Bring the soup back to the stove on a low heat.
Season well with the salt and pepper while stirring for a few minutes until warmed through properly. If the soup is a little thick, can add a dash more coconut milk until the consistency is to your liking.
Serve immediately with some of the above mentioned suggestions, if desired, and enjoy!
With love and light,
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