Category Archives for "soup"

Ch-ch-chili, celeriac style

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Cold weather necessitates making some hearty, warming chili!!! We have been loving the celeraic so much I thought I would attempt a different twist – well according to the kiddos it turned out to be SENSATIONAL!!! (I have to agree with them πŸ™‚

Hearty, satisfying heart warming chili!
[recipe title=”Ch-ch-chili, Celeraic Style” servings=”3-4″ time=”1 1/2 – 2 hrs” difficulty=”easy” image=”” description=”Hearty, satisfying heart warming chili!”]

[recipe-notes] Credit: The Functional Perspective
[/recipe-notes] [recipe-ingredients] – 1 lb ground meat(I used grass-fed beef)
– 1 medium Celeriac (chopped/cubed)
– 3 stalks of Celery
– 1 large can of Chilis
– 1/2 c. chopped Onion
– 1 tsp. Paprika
– 3 cloves Garlic, mashed and diced
– 1 tsp. Salt
– 1 tsp. Chili Powder
– 1 tsp. Cayenne Powder
– 1 TB Butter or olive oil
– 4 C. Water
– 1 C. Beef Broth

[/recipe-ingredients] [recipe-directions] 1. Peel and chop Celeriac – saute in butter(or oil) in large pot while preparing the rest of veggies.
2. Rinse and chop Celery, dice up onion – add to the Celeriac, saute for about 3-4 more minutes
3. Peel and mash, dice Garlic. Empty veggie contents into a bowl and set aside while preparing the meat. Add Garlic, spices and salt with Meat to the pot and cook until the meat is done.
4. Add veggies back to the pot with the meat. Stir well then add water and broth – cook for approx 90 minutes. Then ENJOY!
5. TIPS: This can be made with a variety of ground meat.

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Celeriac Surprise Soup

We really enjoyed the Celeriac Creamy (or Not) soup that I made last week and decided to try our hand at another celeriac combination! So, I looked in our refrigerator to see what I could throw together and thus I present:

Β Tasty combination of cerleriac, leeks, asparagus and mushrooms


[recipe title=”Celeriac Surprise Soup” servings=”4-6″ time=”2hr 30mins” difficulty=”easy” image=” description=”Tasty combination of celeriac, leeks, asparagus and mushrooms.”] [recipe-notes] Credit: The Functional Perspective
[/recipe-notes] [recipe-ingredients] – 1 Celeriac Root
– 10-12 stalks of Asparagus
– 1 small Leek
– 5 ounces Shiitake Mushrooms
– 1 tsp salt (I use Himalayan or Real Salt)
– 1 TB Coconut Oil or Grass-fed Butter
– 1 TB of Olive Oil
– 6 cups Water
– Optional: 1-2 cups homemade beef or chicken broth (I used some beef broth, a little over a cup)
– Optional garnishes: Spoonful of Chilled Coconut Milk, Roasted Pumpkin Seeds, Parsley or other Herbs
[/recipe-ingredients] [recipe-directions] 1. Rinse, peel and chop Celeriac
2. Melt oils, on medium heat, in large stock pot and add Celeriac
3. While Celeriac is sauteing rinse and chop Leek, Asparagus and mushrooms.Β  Occasionally stirring Celeriac.
4. Add Leeks, Asparagus and Mushrooms.Β  Saute and stir about 3-4 minutes.
5. Add water and bring to a boil. Then cover and turn down to a low boil/simmer for about 2 hours
6. After almost two hours add optional broth and simmer another 10 minutes
7. Garnish with spoonful of coconut milk, parsley, pumpkin seeds or other favorite garnishes!
8. TIPS – I will often add a cup or two of beef or chicken broth during the remaining 10 min – especially the broth that is saved from a roast.
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Creamy or… Not??

This week I got my AzureStandard order which included celeriac.Β  This is the first time I have ever had this vegetable and wasn’t quite sure what to do with it.Β  My search on pinterest led me to this recipe at JamieOliver.com. I tweaked and made some modifications because, well… I like to do things my way LOL!

The result was a soup with so much flavor I am not sure how to describe it other than I couldn’t stop eating the first bowl when I went to take pictures!Β  The original recipe calls for blending the soup to make a creamy soup, which I tried(it was fabulous) but it looks sooooo delicious as is that I just had to taste it – well its just as amazing.Β  It’s a toss up and can really go either way!Β  So here goes:

creamy-or-not-celeriac-post

[recipe title=”Robust Creamy(or not) Celeriac Soup” servings=”3-4″ time=”2hr” difficulty=”easy” image=”” description=”Rich, robust flavorful soup that has your taste buds asking for more!”] [recipe-notes] Credit: The Functional Perspective
[/recipe-notes] [recipe-ingredients] – 1 -2 Stalks of Celery (chopped)
– 1 large onion (chopped)
– 1 Celeriac Root (chopped)
– 2 Cups of Apples (chopped)
– 3-4 Cups of ‘soup stock’Β  I used beef
– 2 TB of oil (I used organic grass-fed butter, can use olive oil or coconut oil or oil of choice)
– 1 tsp Fresh Rosemary chopped
– 1 tsp Dried Thyme (crushed)
– 1/2 tsp Homemade Poultry seasoning blend (sage, rosemary, thyme and marjoram)
– Parsley – garnish
[/recipe-ingredients] [recipe-directions] 1. Rinse and chop Celery
2. Peel and chop Onions and Celeriac
3. Heat up oil in stock pot and add Celeriac, stir for 3-4
4. Then add Onions, Celery, Apples and Herbs – stir another 2-3 minutes
5. Add soup stock, bring to a boil then reduce to a simmer for about 30 minutes
6. At this point the soup is ready!Β  You serve it with some parsley OR go to next step to make it ‘creamy’
7. Fill blender about half way with the soup, make sure lid is secure and turn blender on low speed until it reaches your desired consistency.Β  Pour in bowl and repeat with remaining soup as needed. Garnish this ‘creamy’ soup with parsley or other fresh herbs and ENJOY!!!
8. As for salt – I did NOT add any salt to this soup, I am not sure if my stock had salt or not but the soup was VERY flavorful and did not need any.Β  This is my very first time using celeriac so not sure about the saltiness of it??Β  Anyway… You may need to add salt
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Interesting how this totally fits today’s daily prompt “OR

Fantastic Kale & Veggie Soup

For some reason I have been craving soup lately and the one I made today was absolutely delicious!Β  SO here is my attempt to post a “real” recipe.Β  Hope you enjoy!

Fabulous Fall Kale Soup - The Functional Perspective

[recipe title=”Fantastic Fall Kale & Veggie Soup” servings=”4-6″ time=”2hr 30mins” difficulty=”easy” image=”” description=”A flavorful comforting soup for those brisk fall days.”]

[recipe-notes] Credit: The Functional Perspective
[/recipe-notes] [recipe-ingredients] – 1 bunch of Celery
– 1-1 Β½ lbs Carrots
– 2 – 3 Zucchini
– ΒΌ cup chopped fresh Kale
– 1 tsp salt (I use Himilayan or Real Salt)
– 1 TB Coconut Oil or Grass-fed Butter
– 1 TB of Olive Oil (Optional)
– Parsley (Optional garnish)
– Roasted Pumpkin Seeds (Optional garnish)
– approx 3 qts. of water (May also use beef or chicken broth as well as a mixture of water and broth)
[/recipe-ingredients] [recipe-directions] 1. Rinse and chop Celery
3. Rinse and chop zucchini (optional to peel first)
2. Peel and chop Carrots
3. Melt Butter or Oil in stock pot, add in celery. Lightly saute until celery begins to turn soft, the color will begin to appear translucent. The celery does not need to be completely translucent, just when it starts to turn.
4. Add chopped Zucchini and lightly saute
4. Add Carrots, Salt and water
5. Bring to a boil then turn down to a simmer or very low boil for approximately 2 hours.
6. If using the Olive Oil, add at this time, and stir
8. Add Kale and simmer approximately 10 min.
9. Garnish with parsley, pumpkin seeds or other favorite garnishes!
9. TIPS – I will chop the celery first and get it sauteing while prepping the remaining ingredients. As I chop the zucchini I add it to the celery. IF it looks as though the celery is getting done too quickly I will turn off the pan and just add the remaining ingredients.
10. I will often add a cup or two of beef or chicken broth during the remaining 10 min – especially the broth that is saved from a roast.
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