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Meat
Easy
6-8 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
I had a few celery roots in my CSA box a few months back, and I decided to re-create the celery root soup I had just happened to have twice in the last week at a great local restaurant, 80 Thoreau, adapted to make it GAPS-legal. To keep it simple in the beginning, just add the mushrooms to your soup to cook after you’ve pureed the other ingredients. If you suffer from candida, you may want to hold off on the mushrooms until you clear that up.
2 quarts chicken stock
2–3 tablespoons animal fat or coconut oil
2 onions, chopped
2 celery roots, peeled and cubed
2 leeks, washed and sliced
1 fennel bulb, chopped
Bring the stock to a boil in a big soup pot, skim, and discard the scum. Add the fat and bring to a simmer.
Add all the vegetables and continue to simmer, covered, until soft (about 20 minutes).
Puree the soup with an immersion blender, and add salt to taste. Garnish with Sautéed Garlicky Mushrooms [recipe in the cookbook] and a drizzle of olive oil, once you’re on Stage 4.
Recipe excerpted from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet (Chelsea Green Publishing 2014). Purchase on Amazon
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