The Freshest First Course - Celery Root Soup!

Recently while on  retreat in Puerto Rico, shopping for veggies and getting ready for our guests to arrive, I came across a shop clerk - Looking to fill my veggie list & things to get I said - can you help me find the cucumbers?.. and realized he had no idea what I was talking about! Yep, at first I was like What?!.. and then, finding them stuck behind the zucchini, though what a great opportunity this was! For the next 30 minutes we stood in the shop, chatted, ate cucumbers, kind of laughed, discussed how awesome and easy this little gem was - add a little salt, an avocado, tomato and your meal is set! No garbage, no heavy starches, no worry - just good stuff!

I LOVE THIS... turning people on (before/after/during/ retreat - and in daily life)  including myself, too NEW fruits and vegetables and how awesome they are - how good they are for you - how available their nutrition is just as they are... finding and SHARING how to prepare them!  TRUE FOOD and our true selves.. cut out the clutter, the packaged nonsense, get back to just REAL FOOD and of course REAL ENERGY IN OUR BODIES.. come on retreat we'll show you JUNE is next!

But back to the task at hand and how to make that awesome soup that is pictured...

This gem we are going to talk about today is definitely not as well known ( or as pretty!) as the cucumber so I do not expect you to know - I looked at it first and said - oh man -  I don't know it either!!!  But trial and error I cut the outside away and found the center quite tasty.  First starting to use this guy - The Celery Root this Winter in soups, mashed (celery root) potatoes and then came into the SPRING VERSION ... This awesome soup

Cleaned and peeled - you can also shred it into cabbage, salads, sandwiches - I think this SOUP is the best and honestly it is SO EASY I eat it weekly.. Its for sure your freshest first course to SPRING - Enjoy it!!:


2 C Filtered Water

2 C Chopped Celery Root

1/4 C Chopped Celery

1/2 Avocado ( more if you like a thicker soup)

2 T Extra Virgin Olive Oil

1 t Fresh squeezed lemon juice

Sea Salt and Fresh Pepper to taste

*Pictured with carrot peels and black sesames seeds to garnish - but get creative! use herbs, micro greens, vegan sour cream, basil, chopped tomatoes  - HAVE FUN!


In a high speed blender, combine water, lemon juice, avocado, celery, olive oil & chopped celery root to a puree. Season to taste with salt and pepper. Garnish and enjoy! Pack this in a mason jar for lunch, serve it as a first course, thin it as a salad dressing  ITS SO FRESH! 

Health benefits of Celeriac

  • 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.

  • Several research studies from scientists at  University of Newcastle at Tyne found that these compounds possess anti-cancer properties and, thereby, may offer protection from colon cancer and acute lymphoblastic leukemia (ALL).

  • Celeriac is very good source of vitamin K. 100 g root provides about 41 µg or 34% of recommended daily intake. Vitamin-K improve bone mineralization by promoting osteotrophic activity in the bones. Research studies suggest that it also has established role in Alzheimer's disease patients by limiting neuronal damage in the brain.

  • 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 (8 mg/100 g).