In the winter months when the nights are chilly, what better way to warm the soul and nourish the body than with a delicious soup for dinner?! We love trying out healthy soup recipes and this paleo celeriac and leek soup is a new favorite. Celeriac, also known as celery root, is a winter season root vegetable and it contains many anti-oxidants that studies have shown offer anti-cancer properties. So if you are looking for a unique and healthy soup to add to your winter repertoire, this one is a winner!
Ingredients
- 4 slices sugar-free, pastured bacon
- 2 leeks, ends removed and sliced thinly
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 4 cups bone broth
- 2 pounds celeriac, peeled and cut into 1 ½ inch chunks
- 1 tablespoon apple-cider vinegar
- ½ teaspoon salt
- a few sprigs of parsley
Instructions
- Heat a heavy-bottomed pot on medium heat; when it is ready, cook the bacon until crispy, turning a couple times. Remove the bacon to cool and leave the fat in the bottom of the pan.
- Add the leeks and cook for a few minutes, stirring. Add the garlic and ginger and cook for another couple of minutes. Add the broth, celeriac, apple-cider vinegar and salt and bring to a boil. Turn down to a simmer, cover, and cook for 15 minutes, or until celeriac is soft.
- While the soup is cooking, crumble the bacon.
- Transfer to a blender and process until desired consistency is reached, adding more bone broth if needed.
- Serve with parsley and crumbled bacon on top.
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