Roasted Celeriac and Fennel Soup

Spring is beginning to appear on the horizon as the days are getting longer and the temperatures are getting warmer. This transitional period between the Ayurvedic seasons of Vata and Kapha is an important time for us to check in with our bodies as they adjust to the increased levels of moisture in the air as the winter snows melt to nourish the incoming sprouts. However, the increase of humidity can cause us to feel lethargic, heavy and “stuck in the mud” as Kapha season diminishes our Agni or our digestive fire. 

When our Agni is weakened, imbalance and disease follow as it is responsible for the assimilation of nutrients into our body. By incorporating cleansing vegetables into your diet such as my fennel and celery root soup, you can reinforce the immune system as well as cleanse the body during this seasonal time of fluctuations and break free from hibernation mode.

Celery root or Celeriac is a superfood disguised as an ugly root that is packed full of nutrients. Celeriac is high in dietary fiber and aids in healthy digestion and metabolism. The slight bitterness in celeriac are its medicinal properties that help bile production in aiding with digestion. The anti-microbial properties in celeriac also makes it effective for boosting the first line of defense in the digestive tract, thus boosting immunity.

Fennel is a source of vitamin B-6, which plays a vital role in energy metabolism by breaking down carbohydrates and proteins into glucose and amino acids. These smaller compounds are more easily used for energy within the body. Choline is a very important and versatile nutrient in fennel that helps to maintain the structure of cellular membranes and reduces inflammation.

Ayurveda teaches that each of us is a microcosm reflecting the macrocosm with both our being and nature made up of the same five elements; air, space, fire, water, and earth. Natural law, therefore, means that whatever is happening in nature will inevitably affect the human body. We are not separate from the world around us. By using Ayurvedic techniques, we can adapt our self-care to live in harmony with the seasons as well as with ourselves. 

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Ingredients:

Makes 4 cups

• 2 tbs ghee

• Oil, for drizzling

• 1 tablespoon of ginger

• 1 medium fennel bulb fennel, quartered

• 1 medium celeriac

• 4 cups savory vegetable stock

• 2 bay leaves

• 5-6 few sprig of thymes

• 1 teaspoon fennel seeds, ground

• 1/2 teaspoon cumin, ground

• 1/2 teaspoon coriander, ground

• Salt and pepper

Garnish:

• Shaved fennel 

• Fennel fronds

• Toasted sunflower seeds

• Olive oil, for drizzling 

Preparation:

1. Heat oven to 425°F

2. Peel or cut the exterior off of the celeriac root and cut into 1-inch pieces. Place 3 cups of the chopped celeriac onto a baking sheet lined with parchment paper; set aside. Cut the fronds off of the fennel bulb, cut into wedges, and add to the baking sheet. Drizzle the veggies with ghee, and a pinch or two of salt and pepper and toss to coat. Place the baking sheet into the oven and let veggies roast for 25-30 minutes, or until fork tender and lightly caramelized.  Make sure to stir the veggies halfway through the cooking time.  

3. Melt the ghee in a large pot set over medium heat and add the   ginger, ground fennel seeds, cumin and coriander and let roast for 10-15 seconds or until aromatic essences are released.

4. Add roasted veggies to the ghee and spice mixture and continue to cook for an additional 2-3 minutes.  

5. Add the vegetable stock, bay leaves and thyme and bring to a boil. Reduce heat and allow the soup to simmer for 30 minutes.

6. Carefully remove the bay leaves and any thyme twigs. Remove any thyme leave from that are still attached and add back to the soup. Pour the soup into a blender and puree until sillky smooth. Pour the soup back into the pot and season to taste. If the soup happens to be too thick, simply add a bit more vegetable stock

7. Garnish soup with shaved fennel, fennel fronds, toasted sunflower seeds and a bit of olive oil.