I’m back. Apologies for my lack of recipe posts lately. I’ve been working on bringing my Heal Your Gut eBook
to life in the form of an online program which starts next month (October) and a print book published mid next year.
This self imposed exhile has been a great excuse to sip on soupy creations, served warm in tea mugs whilst beavering away. Today I want to share with you one of my particular favourites.
Although it may not be the ultimate eye candy, consider this soup as a bowl of anti-inflammatory goodness. You don’t need potatoes to herald a comfort factor. The combination of celery and leek brings with it a mellow flavour and creaminess without the use of heavy cream.
Celery is best known for its ability to lower blood pressure, but it also helps protect against inflammation within the digestive tract, and aids in digestion. Combined with leeks, which are high in vitamins and minerals, this recipe is a great option to include when you feel like having a belly good holiday.
Leeks contain kaempferol, a natural flavonol that's also found in broccoli, kale, and cabbage. Numerous preclinical studies have shown that kaempferol have a wide range of pharmacological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, cardioprotective, neuroprotective, antidiabetic, anti-osteoporotic, estrogenic/antiestrogenic, anxiolytic, analgesic and antiallergic activities. That’s a lot of big words which basically mean it’s eat it, cause it's good for you!
This soup is adaptable and can be used as a base for whatever veggies you have hanging about in the fridge. You can omit the cashews and add one cup of coconut milk instead if you prefer.
Here’s how to create my magically gut healing Celery, Leek and Thyme Soup.
GF, WF, DF, SF, VEG
- 1 tbsp Extra virgin olive oil or coconut oil
- 4 cloves garlic, sliced
- 1 leek chopped
- 1 1/2 heads celery, sliced into 1/2 cm chunks (Throw in a few leaves too if you’re keen)
- 2 cardamom pods, seeds only
- 1 tsp dried thyme
- 1 litre vegetable stock
- 2/3 cup cashew nuts
- ½ cup coconut milk
- In a heavy based pan heat oil and add garlic and leek
- Add celery and cardamom and thyme and cook for a further 5 mins
- Add stock and bring to the boil then lower heat and cook until celery is tender
- Remove and place in a blender with cashew nuts and blend until smooth
- Return to pan add coconut milk and warm through
- Ladle into bowls