This creamy delicious soup will take you through the cooler nights with protective antioxidants that keep your bones and heart healthy while improving digestion!
Serves 4-6
Cook time: 60 minutes
Ingredients:
- 1 small head garlic, unpeeled
- 3 celery root bulbs, peeled and cubed (save green tops for later use)
- 3 tbs. coconut oil, melted
- sea salt to taste
- 1/2 cup parsley, packed
- 1/4 cup extra-virgin olive oil
Directions
1. Preheat oven to 400° F.
2. Peel outer layer of garlic head but leave individual cloves unpeeled. Use knife to cut tips off garlic.
3. Place celery root and garlic on baking sheet. Toss with coconut oil and salt
4. Bake 30-40 minutes until fork can easily go through celery root cube. Remove from oven and let cool 15 minutes.
5. Using slotted spoon, place celery root in food processor. Squeeze garlic into food processor by pinching each clove with your fingers—they should slide out easily. Add parsley. Pour in half olive oil. Slowly pulse food processor a few times to cut celery root into chunks and mix everything together.
6. Remove lid and handmix with spatula to evenly distribute parsley. Add sea salt to taste. Replace lid and slowly add remainder of olive oil if needed. Pulse to desired consistency.
7. Serve and enjoy.
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 144 | |
| % Daily Value * | |
| Total Fat 16 g | 25 % |
| Saturated Fat 7 g | 35 % |
| Monounsaturated Fat 7 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 297 mg | 12 % |
| Potassium 30 mg | 1 % |
| Total Carbohydrate1 g | 0 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 0 g | |
| Protein 0 g | 0 % |
| Vitamin A | 8 % |
| Vitamin C | 11 % |
| Calcium | 1 % |
| Iron | 2 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
