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Puree of White Bean and Celery Root Soup

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What’s Celery Root?

Celery root is NOT the bottom of celery stalks! It’s a type of celery, grown as a root vegetable, about the size of a large potato (but uglier! – see photo). Celery root is rich in potassium, which can help normalize blood pressure and protect against bone loss, and is energetically grounding.

I’ve included this soup recipe because it has a double dose of potassium with its celery root and beans! Beans are a wonderfully high-quality, plant-based protein. In addition to potassium, they are rich in iron, B vitamins and fiber. This soup is thick, creamy (without adding cream!), tasty, satisfying, and oh-so-good for you!

Ingredients:
o 2 TBSP olive oil
o 1 celery root, peeled and chopped

o 2 cans of white Cannellini beans
o 
1 ½ quarts water
o Juice of 1 lemon
o 3 scallions, chopped
o 1 tsp sea salt
o Sea salt and pepper to taste

Directions:
In a large soup pot, heat olive oil over medium heat. Add the chopped celery root and sauté for 10 minutes or until it starts to brown.

Rinse beans thoroughly and add to pot of sautéed celery root.

Add the water and 1 tsp of sea salt to the mixture, and bring to a boil. Reduce heat and simmer for 30 minutes.

At 30 minutes, blend soup with an immersion stick blender until smooth and creamy. Add the juice of one lemon, sea salt and pepper to taste, and continue blending. Top with chopped scallions.

This is good leftover too!

Cilantro Coconut Quinoa Seafood Stew

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Soup season is right around the corner! I love to make soups because I can pack in lots of nutrients and have leftovers. My motto is cook once and eat twice. This recipe fits the bill!

Cilantro Coconut Quinoa Seafood Stew

Ingredients:
• 1 pound seafood, such as salmon and/or shrimp (peeled and deveined).
• 1 cup of cooked quinoa
• 1 onion, chopped
• 3-4 garlic cloves, minced or chopped
• 1 TBSP coconut oil
• 1 cup canned coconut milk
• 4 cups water or chicken broth
• ½ cup cilantro
• 1 14 oz. can diced tomatoes
• 1 lemon, juiced
• Dash of cayenne pepper
• ½ TBSP sea salt
• 3 chopped scallions
• 1 lime (for garnish)

Directions:
Cut fish/shrimp into bite size pieces and chop onion, garlic and cilantro. Set aside. Add coconut oil to a medium-sized pot and turn on burner to high. Add in the garlic and onions and reduce heat to medium. Once the onions start to become translucent add the coconut milk and seafood. Cook on medium for about 5 minutes. Next, add the water, lemon juice, dash of cayenne pepper, and sea salt. Let cook for about 10 more minutes. Add the tomatoes and cooked quinoa – reduce heat to low, and simmer for about 5 minutes. Check fish to be sure it’s cooked through. Then turn off the stove and add the cilantro and scallions. Garnish each bowl with a slice of lime. Serve warm. Can be stored covered in refrigerator – it’s even better the next day!