If you’ve never used leeks before — or even if you have — one of the first preparations you’ll find for them is “Potato Leek Soup”. This is apparently a classic comfort food, because there are already several autoimmune protocol adaptations using anything from rutabaga to cauliflower in lieu of potatoes. Rather than attempt to reinvent it in my usual way — using sweet potato or taro root — I am sharing my adaptation of one my absolute favorite recipe from Autoimmune-Paleo making use of celeriac. The addition of ginger adds great depth to this creamy, almost cheesy-tasting comfort food. Garnish with crumbled bacon, fresh parsley, or chives if you like.
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- 2 tablespoons coconut oil
- 2 medium leek (sliced)
- 3 cloves garlic (minced)
- 1 1" piece ginger (peeled and minced)
- 2 pounds celeriac (peeled and chopped)
- 4 cups chicken broth
- 1 tablespoon apple cider vinegar (omit for low-histamine)
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground black pepper (omit for AIP)
- Heat the fat in a pot over medium heat.
- Cook the leeks until soft, about 5 minutes, stirring occasionally.
- Stir in the garlic and ginger and cook another 1-2 minutes.
- Add the celeriac, broth, vinegar, salt, parsley, and pepper, then bring to a boil.
- Reduce heat to medium, then cover and cook 15 minutes or until the celeriac is fork-tender.
- Pour the soup into a blender and process until smooth. Serve hot.