Celery & Pear Soup

Celeriac is packed with nutrition. High in fibre and vitamins B6, C and K. It’s also a good source of antioxidants and important minerals, such as phosphorus, potassium and manganese.

Pears 
Packed with fibre, Potassium, magnesium, Vitamin C. and a low glycemic index.

Complete with all five elements and six tastes
This soup warms and moistens the body, protects the lungs and skin from cold and dryness. Good for all Doshas. Sweet - Celeriac (root vegetable), carrots, Oil. Pungent - Onion & ginger. Bitter - Pepper, Cardamom, Caraway seeds Parsley. Astringent - Pear. Salt - Salt. Sour - Lemon Zest.

Serves 6

Ingredients

1 1/2 Pear (medium sized, peeled, cored and cubed)

1/2 Pear (Thinly sliced to add to soup and garnish)

250 grams Celery Root (Peeled and cubed approx. 2 cups)

2 tbsps Extra Virgin Olive Oil

1 Yellow Onion (Chopped)

1 tsp Ginger (grated)

Sea Salt & Black Pepper (To taste)

1 tsp White Pepper (Freshly ground)

1 Bay Leaf

2 Black Cardamom (Or 4 green cardamom pods)

1 tsp Caraway Seeds

750 ml Organic Vegetable Broth

2 cups Water

1 Carrot (Finely diced and cooked for garnish)

2 tbsps Parsley (Finely chopped for garnish)

1/2 tsp Lemon Zest (For garnish)

Directions

⁃ Heat 2 tbsp oil in a large saucepan. Add the bay leaf, cardamom, onion, and ginger.Cook over medium heat for about 5 minutes until softened. Add the celery sauté with the onions until the edges get a little browned. Add broth and water Simmer for 30-40 mins until soft enough to mash easily. Then add the pears. Cook for another 20 minutes Add half the white pepper.

⁃ Liquidise the soup in a blender until silky smooth. Season and serve sprinkled with cooked carrots and fresh white pepper generously add parsley and serve with a few slices of thinly sliced pear in each bowl.