Celeriac, Carrot and Walnut Soup
Ingredients
Ingredients for the soup
1 tbsp olive oil
1 onion
1 clove garlic
1 small celeriac, with leaves*
3 sticks of celery
3 carrots
½ tsp fennel seeds
6 sprigs thyme, leaves only, stalks removed
1 litre stock
50g crushed walnut halves or pieces (about 12 walnuts with shells)
*if no leaves on your celeriac root then small handful of parsley
Zest from ½ lemon
Method
Peel the onion and garlic. Cut the skin off the celeriac using a sharp knife and scrub the rest of the veg then roughly chop all the veg. Keep some of the celeriac (or parsley) leaves aside and chop finely.
Heat the olive oil in a heavy-based pan, add the chopped veg and the fennel seeds, cover and heat gently for 5 mins or so.
Add half the thyme leaves and the stock, bring to the boil and simmer for 20 minutes.
Add 2/3 of the walnut halves
Blend the soup to desired consistency
Serve, topped with the remaining celeriac (or parsley) leaves, thyme leaves and walnut pieces and some lemon zest.
Freshly cracked Walnuts
Walnuts
Walnuts are very rich in antioxidants. In fact, they have the highest antioxidant content of all nuts.
They are also rich in fibre and polyphenols to feed your gut bacteria.
Walnuts provide essential fats and are a source of plant-based omega 3.
Walnuts may help reduce LDL cholesterol and have lots of vitamins and minerals.
Adding walnuts, or other nuts, to a soup can help to make the meal more substantial and may help keep you fuller for longer.
I just love soup in the colder months. All that plant goodness in one lovely nourishing bowl. Top with herbs and lemon zest to add flavour and dip in some wholegrain sourdough. Delicious!
