On a rainy New York evening, post yoga, what do you have for dinner? A warming celeriac and fennel soup with a hint of thyme.
There are many wonderful things about New York, but one that keeps me engaged is the ability to buy healthy foods on almost every street corner. At 8:30pm, I was able to go to my local market and collect the ingredients needed for the recipe. By 9:10, I was eating a warming and nourishing soup.
The soup is simple to make – sauté the foods from the Allium family (onion, garlic and fennel), then peel and dice the root vegetables. Cook them with organic chicken stock for 15 minutes, then blend and serve.
The Allium family contain flavonoids which stimulate the production of glutathione, the body’s most potent antioxidant. Glutathione also enhances the elimination of toxins and carcinogens making the Allium family potent liver detoxifiers.
Celeriac root helps to bulk out the soup with very little carbohydrate infusion. The celeriac root provide 10 grams of carbohydrates versus the equivalent of 70 grams for a potato. This recipe calls for one potato but feel free to skip it if you are conscious of your carb intake. This was made post-yoga so it warranted the additional carbs!
Enjoy!
Photo Credit: cannellevanille.com
