Pumpkin Spice and Everything Nice: Pumpkin Oatmeal Chocolate Bar Style Fall is officially in full swing. Pumpkins. Pumpkin spice. Pumpkin everything. Apples. Chai spice. Cinnamon brooms…yep I got one from Trader Joe’s, and it smells amazing. It smells like fall, and it smells like baking. So […]
Month: October 2017
Gut bacteria: The key to health All disease begins in the gut. ~ Hippocrates We have 70 trillion cells in our body. And we have 100 trillion cells in our gut. Meaning the gut bacteria we house far outnumber our own cells. There’s a reason […]
More Soup for You
It’s October and while the days have still been warm, the mornings and evenings are cool and the air has that distinct autumn crisp. I’ve totally been feeling all the fall feels. Pumpkin, squash, soup, and yes, more soup. So today I have for you: Creamy celery soup, vegan, paleo, and keto-friendly. Which means it’s full of healthy fats to keep you satisfied.
Last week I offered to cook some meals for a friend going through chemo, and she’s doing keto. So I came up with this recipe while looking in my fridge and thinking about keto-friendly cancer-fighting chemo-soothing foods. This creamy celery soup is the result, and thankfully, it passed her tastebuds’ test!
Celery Soup for the win
Soup is a great option when you’re appetite is up and down, plus a great way to get some veggies and nutrients into your diet in a super-tasty way. And to make it keto-friendly, I figured I’d add some avocado, like I did with my raw version of a creamy celery soup.
Plus, it’s full of immunity-boosting cancer-fighting foods, like celery, avocado, onion, and garlic… check out this cancer-fighting soup recipe for the benefits of these veggies. Avocados are packed with more potassium than bananas, high amounts of vitamins K, C, and B5 and B6, folate, vitamin E, the unsung hero of the immune system, and the healthy fats needed to help it absorb. Phew!
This time, I also added some coconut cream to boost the fat content, and this can be adjusted up or down or eliminated altogether. But this particular addition added an extra dose of creaminess that just works so well, and happens to add a bunch of immunity-boosting minerals to the blend. And really you don’t taste the coconut.
AND, let’s not forget the spices! Cumin is actually chock-full of health benefits. To name just a few, it aids in digestion, boosts immunity (did you catch the theme here?), helps relieve stress and anxiety, removes toxins from the body and prevents colon cancer. And it’s packed with nutrients! Sage is similarly beneficial for overall health. So go ahead, season liberally.
Top it off with some raw pumpkin seeds and you’ll add a potent source of magnesium, zinc, and omega-3s, all super beneficial for healing and immunity. And, of course, the turmeric on top is a powerful anti-imflammatory.
Easy Peasy Creamy Celery Soup Recipe
I know, I know. The number one reason most people rarely cook is because of time. I promise, even though it technically takes about an hour, this recipe is easy on the time-budget, because once it’s simmering, you just let it sit there, and can go about your business for 45 minutes. Once you chop the veggies, you just sauté for a few, add the broth, then let it do its soup thang.
Come back 45 minutes later, add the fats and blend away and that’s it. So easy, even the busiest of you can do it. Bonus: it keeps for days, so make ahead and and have delicious and nutritious soup on hand all week! So, DO IT! 🙂
Creamy Celery Soup: Vegan, Paleo, Keto-Friendly
- 1 head celery (about 10 individual stalks), chopped
- 1/2 white onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp dried sage (or 1/2tsp powdered) heaping tsp
- 3 cups vegetable or chicken broth 4 cups if skipping coconut
- 1 avocado
- 1 cup full fat coconut milk, or 1/4 c coconut cream plus 3/4 c water can use reduced fat coconut milk if not doing keto
- salt and pepper to taste
Wash and chop the celery, onion, and garlic.
Heat the olive oil on medium in a large soup pot, then add the chopped vegetables, cumin, and sage and sauté until slightly browned.
Add the broth and cover. Reduce to simmer and simmer for 45 minutes.
Remove from the heat and add the soup to a blender or food processor, then add the avocado and coconut milk/ cream and blend on high until thoroughly combined. Alternatively, used a hand blender and add the remaining ingredients to the pot once it's removed from the heat.
Season with salt and pepper to taste. I added a dash of turmeric and some raw pumpkin seeds to the top, parsley would work well as a garnish too.
Serve and enjoy!