This may very well be my favorite soup. After Cream of Tomato.

It’s so simple, quite bland really, in that mashed-potato blandness that gives such comfort. And that’s the point… it’s warming, comforting, and simple. And there’s so much one can do to dress it up and give it more explosive flavor, if that’s what one is in the mood for.

I never cook with celery root, although I’ve had my share of fancy celery root purees when dining at fancy restaurants. And this hearkens to the joy of a celery root puree… except there is no butter. Of course, you can always add a bit of organic, grass-fed butter — the raw police aren’t going to come drag you in for questioning. Hah. I actually love butter and have far more praise to sing in its favor than not. But this recipe uses cold-pressed olive oil. You can also use cold-pressed coconut oil instead, as long as it’s a very good quality. It will give a lovely aromatic quality, and certainly will increase the heat and energy level you will feel after eating.

Here, I’ve dressed the soup up with some finely sliced raw zucchini, red pepper, and green onion. Nothing more. And I feasted satsifyingly on the entire batch for my Sunday lunch.

If celery root has always mystified you up til now, try this one out. It’s as quick and easy to make as a smoothie, and not in the least intimidating!

Bon apetit!

[private]

Recipe for: Celery Root Soup

A Warm, Live, “Raw” Soup for *Comfort* and *Grounding*

• 1 heaping cup chopped, peeled celery root (chopped for measuring)
• 2 cups spring water
• 1/2 teaspoon quality natural salt, such as Himalayan Crystal salt
• 1 tablespoon cold-pressed olive oil
• freshly ground black pepper (be generous)

Blend until smooth, then pour into sauce pan and warm until almost-hot but still comfortable to your bare hands. Remove from heat and eat as-is, or dress with some fresh chopped veggies and/or greens.

I added:

1/2 cup sliced, peeled zucchini

1 small piece red pepper, chopped fine

1 green onion, chopped

You can also add some sliced jalapeño (or another kind of chile), a bit of chopped cilantro, or garlic (add a very small clove to the blender). This would be an excellent base for medicinal mushrooms, as well!

[/private]