Mushroom & root Vegetables soup

When the weather cools down, there's nothing more comforting than a warm, creamy bowl of soup. This Mushroom & Celeriac Soup is the perfect combination of earthy mushrooms and the subtle, nutty flavor of celeriac, creating a deeply nourishing and satisfying dish.

Celeriac and parsnips, often overlooked in the vegetable aisle, are a powerhouse of nutrients. This root vegetables are rich in fiber, vitamin K, and antioxidants, making it an excellent addition to a gut-friendly, anti-inflammatory diet. Paired with mushrooms, which are packed with immune-boosting compounds and umami depth, this soup becomes a nutrient-dense meal that supports overall well-being.

Blended into a velvety texture, this soup is dairy-free, yet luxuriously creamy, thanks to the natural starchiness of celeriac. A drizzle of olive oil, fresh herbs, or a sprinkle of toasted seeds on top can elevate its flavors even further.

Enjoy this wholesome soup as a light lunch, a starter, or a nourishing dinner that warms you from the inside out!

Recipe

Ingredients

1 lb baby Bella mushrooms, washed and roughly chopped

one big celeriac root, peeled, cubed

2 parsnips, peeled, cubed

one big red onion, diced

one fennel bulb cut into small cubes (Use only the white part)

one kohlrabi, cut into small cubes

8 cloves of garlic, minced

5 cups broth (veggie or meat) or water

a can of coconut milk

a handful of diced fresh dill

1.5 tsp pink Himalayan salt

1 tsp black pepper

2 Tbsp avocado oil

2 Tbsp lemon juice

Instructions

• Peel and prep all your ingredients;

• Heat the avocado oil in a soup pot, add the onions, garlic, salt, pepper, and sauté for 3 minutes on low;

• Add the celeriac and parsnips, and sauté for 5 minutes;

• Add the mushrooms, fennel, kohlrabi, 4 cups broth/water, the coconut milk, and cook for 50 min on low;

• Blend everything into a smooth soup using an immersion blender;

• Taste and adjust any seasoning as needed;

• Add more broth depending on how thin/thick you want the soup;

• Serve with chopped fresh dill.

Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana