I love the root vegetables that are available in abundance and I love experimenting with them. Using them in all ways, shapes and forms. One of my favourites at the moment is celeriac. It’s a nobbly, quite alien-looking root but its flavour is phenomenal. Oh and Budget friendly! It has a gentle celery flavour and when cooked and blended with stock and flavourings, makes for a delicious, creamy soup. Celeriac is the brown root of a variety of celery, although not the one we commonly eat. This vegetable can be eaten raw, braised or roasted.
Best through the winter months Celeriac, at first sight, is probably the ugliest, most uninteresting-looking vegetable but the inside is soft, velvety flesh that, when mashed, has the creaminess of potato with the added subtle flavour of celery. To prepare celeriac. First of all, have no fear in peeling off the skin really thickly. What you need to do is peel off enough to leave behind only the creamy white flesh, with no brown bits left behind.Cut the rest into chunks and, as you do so, pop them in some cold salted water to prevent discolouring.
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.
It may surprise you to hear that not only are soups a great option nutritionally, but certain types of soup have also been proven to help support weight loss. In particular, vegetable-based soups are a great option nutritionally as they combine a high nutrient density with a low energy density.
Nutritionally this is also beneficial as the nutrients found in vegetables including many water soluble vitamins such as vitamin B, C, K as well as dietary fibre and a range of minerals, also helps to regulate the digestive tract and ensure that we get the number of key nutrients we need each and every day.
In addition to this, eating soup has an extra benefit from a weight and fluid retention perspective; soups that have a base of leeks, onions and celery are also particularly high in the mineral potassium. As potassium helps to bind excess sodium, it helps to rid the body of excess fluid. As many of us carry fluid and regularly feel bloated thanks to a high-salt diet and a lack of activity. However this soup is thick and rich with a wonderful flavour, but doesn’t feel heavy due to the minimal starch.
Celeriac & Roasted Garlic Soup
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
1/2 tea spoon coconut oil
1 Celeriac/celery root peeled and chopped
3 medium potatoes peeled and chopped
1 white onion chopped
1 lit vegetable stock
1 head of garlic, halved
salt and pepper to taste
- To roast the garlic, Wrap the head of garlic in the foil and place in the oven (180°c) and allow to roast for 45 mins or 1 hour until the garlic is soft. Squeeze out of the skins and set aside.
- To make the soup put all the rest of the ingredients in an oven proof casserole dish. Allow to cook for 1hr in a preheated oven at 180C or more till the vegetables are soft.
- After taking the dish out the oven. Squeeze the garlic into the soup then add the milk.
- Using a hand blender blend the soup till very smooth and creamy. Add more milk or stock if the soup is too thick.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram so we can see what you come up with.