Ginger and Celery Soup
Pumpkin is incredibely nutritious, containing vitamins A and E, fiber and potassium, among othernutrients.
This soup is easy to precook in large quantities and then freeze, so you always have a supply of the healthy meal at hand.
Ingredients
- Ingredients
- 1 shallot
- 1 inch fresh ginger
- 14 ozs Celery root
- 10 ozs Pumpkin
- olive oil
- 1 l Vegetable broth
- 1 tsp Turmeric
- ½ tsp Curry powder
- salt
- freshly ground peppers
- crushed Red pepper flakes
- thyme (for garnish)
Preparation steps
Peel the shallot, ginger and celery root, then cut into small dice. Cut the pumpkin flesh into small dice. In a hot pan with 2 tablespoons oil cook the shallot with the ginger until soft, then add celery root and pumpkin and cook briefly. Add the broth. turmeric and curry powder, season with salt and pepper and simmer for about 20 minutes over medium heat.
Puree the soup with an immersion blender. Adjust constistency by adding more broth (to thin) or cooking longer (to thicken). Season to taste, divide among soup bowls and garnish with red pepper flakes and thyme leaves. If desired serve with fresh ciabatta.