You may think between a soup cleanse and my endless soup recipe testing that I would get tired of soup, that is definitely not the case! How can you ever tire of heartwarming, soul soothing, nutritious soups? In addition to my green juices, it’s still my favorite way to get a big boost of nutrients in a serving. We’re constantly experimenting with new recipes and this one with broccoli and celery root and white bean has that perfect balance of fiber, healthy fat, and nutrients.
Celery Root: In addition to giving this soup a nice creamy texture, celery root is rich in vitamins A, C, K, and E and has a calming affect on the consumer. It’s recommended for client who have digestive issues (ulcers, indigestion. gastritis) and is an antiinflammatory food that improves liver and bladder function.
Great Northern Beans: Great Northern beans are an excellent source of low-fat, plant-based protein and are rich in B-vitamins, containing 20 percent of your daily thamin and 45 percent daily folate. Great Northern beans in particular have strong anti-oxidant properties, and are associated with lower LDL cholesterol levels, reduced risk if heart disease and diabetes.
Broccoli: The presence of sulfur and vitamin C make this veggie a great detoxifier. In addition, broccoli is a cancer fighter that provides significant amounts of vitamin A, C, and K, fiber, folate, selenium, and potassium. Broccoli is a rich source of phytonutrient glucosinolates, flavonoids, and various other antioxidant compounds that boost your health.
Creamy Broccoli & Celery Root Soup with White Bean
Serves 4
Ingredients:
2 T. olive oil
1 organic onion, chopped
4 cloves garlic, chopped
4 cups of fresh broccoli florets
1 cup celery root, peeled and diced into 1 1/2 inch cubes
1 tsp. Herbamare seasoning bland (sea salt and herbs)
2 cups of Great Northern Beans, cooked and drained
1 quart organic vegetable stock (for a thinner consistency you can add another cup of broth)
Directions:
In a medium stock pot, heat oil over medium heat. Add onion, garlic, and celery root. Saute until onions are softened, stirring frequently to prevent garlic from burning. This will take about 7-8 minutes.
Add broccoli and cooked beans along with the broth, reduce heat to a simmer and cook until broccoli is JUST fork tender (you don’t want to overcook). Immediately remove from heat, and puree with an immersion blender until smooth or carefully transfer to a blender, then blend until smooth. Season with additional sea salt and cracked black pepper.
