Monday, December 30, 2019

LUNCHBOX IDEAS :: Roasted Celeriac and Apple Soup

This soup does not contain egg, dairy or wheat.

Happy last Monday of the decade!  It's been raw and rainy over here with occasional icing. Not what I was hoping for today!  We still made it to preschool story time though which Lucas very much enjoyed.

I want to start adding my soups to the blog because I find that it will be nice to have them all in once location.  I made this one last week but it is perfect on a day like today.  

It is made with celeriac.  Have you tried it?

I still remember my kids' expressions when they unpacked the celeriac from our produce box.  "Mom what is this?" they asked followed by the classic "do we have to eat it?".

No, I was not planning to feed them celeriac.  At least not right now.  Baby steps, as they say.

Did you know that celeriac is a variety of celery grown for its edible roots?  It's also sometimes called celery root.  It has a slight nutty celery taste and its texture is similar to that of parsnip.  

Celeriac is low in calories and high in fiber and vitamins B6 and C so it's perfect for winter!

I read that celeriac goes well with apples so I decided to roast them together and then make a soup.  Quinoa is something I always try to add to soups to make them more filling.  

Here are the details you need to make this soup at home:


4 servings
2 celeriac roots
1 cup of quinoa (cooked) 
3 apples
6 turnips
2 cloves of garlic
2 shallots
vegetable broth
olive oil and salt
Cook 1 cup of quinoa in 2 cups of water.  Simmer on low until fluffy.  Set aside.  Preheat the oven to 425 F. Wash and slice the apples.  Peel and cube the celeriac.  Place the celeriac and sliced apples on a pan.  Drizzle with olive oil and season with salt.  Roast for 25 minutes.  Set aside to cool.  Peel and cut two cloves of garlic.  Saute in a pan until fragrant.  Peel and cut 2 shallots.  Add the onion and saute until lightly browned.  Incorporate the roasted apples and celeriac and mix well.  Add the quinoa.  Add about 1/4 cup of broth and let simmer for a few minutes for the flavors to blend.  Use about 2 cups of broth when you blend the ingredients.  I like my soups on the thicker side so adjust as you need.

Voila!   A healthy, flavorful, low carb soup to start off the new decade right!

Enjoy this super easy and flavorful roasted apple and celeriac soup!  Take a photo and share on Instagram using #peoniesandalatte to show us your creations.
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