Celeriac Leek Soup

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.

Looking for more easy AIP recipes?

I know diet change can feel overwhelming. I started the autoimmune protocol at a time when only four other people were writing about it, and over the years, I’ve striven to give you the resources I wish I’d had when I got started. Not just recipes, but ways to implement them. My first ebook 28 Days of AIP is a meal plan that will help you get going (or get back on the wagon) with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal! It’s available as a digital download for $9.99.

Celeriac Leek Soup

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings4 servings

Ingredients

• 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 or IC
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried parsley
• 1/4 teaspoon ground black pepper omit for AIP

Equipment

• cookware
• blender

Instructions

• 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.

Nutrition

Calories: 197kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 779mg | Potassium: 666mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 15.7mg | Calcium: 90mg