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Easy Esselstyn Diet Recipes with Pictures: Celery Root Soup

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Lunch/Dinner: 009	Celery Root Soup with Acorn Squash Swirl
Klaus Stories of Members The Books Community Supported Agriculture Dinner	Dinner Even though this meal needs some preparation it is absolutely enjoyable.	Served This light soup delivers the wonderfully rich taste of celery and makes a great lunch. It even stands out as dinner when served with toasted sprouted whole-grain bread and a glass of wine.
	Get in Advance: 1 large or several smaller Celery Roots (2 pounds), if peeled and chopped in advance the celery cubes must be kept in water containing one table spoon of Lemon Juice to prevent them from getting brown. 2-3 Leek Stalk, washed and sliced 1 small Onion, peeled and diced 3 cups of Vegetable Broth ½ cup of Almond Milk 1/8 teaspoon Chili Powder 2 Garlic Cloves, thinly sliced White Pepper, ground, to taste (1/8 teaspoon) Optional: ½ Acorn Squash, peeled and diced 2 small Carrots, peeled and diced Have On Hand: Lemon Juice Thyme, fresh	Ingredients
	Recipe (Adapted from recipe #29986 at vegweb,com and www.davidlebovitz.com): For 3 (each 2 cups)-to 5 Portion ( 60 min total time) Sauté Soft Vegetable In soup pot bring 1 cup of Vegetable broth to a boil. Wash, peel and slice, and add Leeks Onion Garlic Simmer for 15 min Cube and Add Celery Root Add an additional 1 cup of vegetable broth and 2 cups of water and bring again to a boil. Cut skin off celery roots with a knife and cube. Add cubed celery roots Add water as needed to cover the vegetables. Simmer for 45 min or until celery is easily pierced with a knife (very soft) Purée Soup Let the vegetables cool down (place pot in cold water) Puree in blender in batches and combine. Add Spices Add ½ cup of Almond Milk Add chili powder and white pepper to taste Optional: While Celery is simmering prepare Acorn Squash and Carrots Chop peeled acorn squash and carrots Steam for 30 min Puree with blender with one cup of vegetable broth and a teaspoon of lemon juice Carrots only Chop peeled carrots Steam for 30 min Puree with blender with one cup of vegetable broth and a teaspoon of lemon juice This worked out just fine when only used for decoration Serving Ladle Celery soup into soup bowl Place a 1/3 cup of squash/carrot puree in the center of the celery puree Take a knife and move it from the center to the periphery of the bowl in a spiral trailing the red squash or pure squash in a spiral pattern. Sprinkle with thyme (chopped fresh or dried leaves)	Workplace Preparing the Vegetaables Add and Sauté Soft chopped Vegetable Cut Skin off Celery Root Cube Celery Root
	Add Cubed Celery Root	Purée Cooked Celery
	Cut Skin off Acorn Squash	Steam Cubed Acorn Squash and Carrots
	Purée Cooked Squash	Prepared
Klaus I used for the first time the successor of the Magic Bullet blender named Nutri Bullet. It’s the same principle but a little bit bigger and has an extra third blade and a professional ration speed, cracking seeds of frozen berries as well a pureeing so fine that a smooth creamy is produced (compare the two “Served” or “Prepared” pictures above). Awesome, this is a must in every vegan kitchen. Now, soups will be fun to make.	Puréeing with the new Nutri Bullet	It’s so powerful that the entire thick soup swirls
	Prepared	Served
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