A warming, silky soup with a delicately sweet-tart note – made from regional celery, fresh apples, golden turmeric and Ayurvedic spices. This soup strengthens Agni, harmonizes the autumn season and is simultaneously light and soothing.
Ingredients (for approximately 4 servings)
Soup Base:
600 g celeriac (including greens), peeled & diced
2 tart apples (e.g. Boskoop), peeled & diced
2 cm fresh ginger, grated
1 tbsp ghee
1 tsp turmeric (powder or 5 cm fresh root, finely grated)
1 tsp coarsely ground coriander
1 tsp coarsely ground ajowan
½ tsp black pepper (freshly ground)
1 tsp cane sugar or date syrup
2 bay leaves
1 l vegetable broth
5 tbsp coconut milk
as needed salt & pepper to taste
as needed celery greens (for garnish)
Instructions (approximately 35 minutes)
Toasting: Heat ghee gently in a large pot. Add celery, apples, ginger, sugar and all spices (except coconut milk & salt) and toast gently for a few minutes until fragrant.
Simmering: Pour in vegetable broth, add bay leaves. Cover and simmer on low heat for approximately 20 minutes until vegetables are tender.
Blending & Finishing: Remove bay leaves. Purée soup finely, stir in coconut milk with a whisk and season with salt and pepper to taste.
Serving: Wash celery greens, chop finely and scatter fresh over the soup.
Ayurveda Tips:
Best time of day: Ideal for a warm midday meal or as a light evening dish.
Constitution: Warming & carminative – particularly beneficial for Vata and Kapha; suitable for Pitta if not seasoned too spicily.
Tip: For added freshness at the end, finish with a splash of lemon juice or apple cider vinegar.
Nutritional Values per Serving (approximately 50 g)
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 60 kcal | 3.0% |
| Protein | 1.5g | 3.0% |
| Carbohydrates | 4.7g | 1.6% |
| Fat | 3.8g | 5.4% |
*Based on a 2000-calorie diet
