Celery is having a huge moment in the wellness world. I am sure you have heard about the one million ailments that celery juice can cure. Whether or not you believe the hype, you cannot deny the benefits celery can provide. I created this soup to help support the body during times of stress or anxiety. When we are stressed we often skip eating or we eat all of the wrong foods. This is no shock as stress can cause the digestive system to be thrown out of wack and alternatively stress makes us crave certain foods because it is the brains way of saying “I need help.” Celery does wonders for the digestive system which can help keep anxious tummies at bay. It has a high water content so to start it is hydrating and fights bloating, it also has antioxidants and anti-inflammatory nutrients to help protect the digestive tract. Celery contains fiber which is crucial to gut health and keeping digestion regular. If you decide to drink celery juice or any vegetable juice keep in mind you will still need to eat veggies to get in your daily quota of fiber. This soup provides fiber as well as total comfort for the taste buds as well the digestive system.

Celery Coconut Soup: Serves 4-6

  • 2 Tablespoons coconut oil
  • 1 Yellow onion roughly chopped
  • 2 Parsnips roughly chopped
  • 4 Cups of celery (cut into 1 inch pieces)
  • 3 Garlic cloves minced
  • Drizzle of olive oil
  • ½ teaspoon Salt
  • ¼ teaspoon cumin
  • ½ teaspoon nutmeg
  • 2 peppercorns (or ¼ tsp ground pepper)
  • 32oz low sodium veggie stock
  • ½ cup white wine
  • 1 can unsweetened coconut milk
  • Zest from 1 lemon
  • Crushed red pepper

In large stockpot melt coconut oil over medium heat. Once melted, sauté onion until fragrant (about 3 minutes) add olive oil, parsnips and celery cook for another 3 minutes stirring a few times to make sure it is cooking evenly. Add garlic & cook for 2 minutes. Season veggies with salt, cumin, nutmeg and pepper. Add veggie stock and white wine bring to a boil, then simmer for 30 minutes on low with lid ajar on pot.

Take pot off stove, using an immersion blender (or regular blender working in batches) pureeing until all ingredients until smooth. Return to heat, add coconut milk, stir and bring to simmer. Cook for 15 minutes. When serving, top each bowl with lemon zest and red pepper flakes.

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