{"id":17923,"date":"2011-02-01T23:56:32","date_gmt":"2011-02-01T23:56:32","guid":{"rendered":"https:\/\/fxnutrition.com\/?p=329"},"modified":"2025-08-28T17:00:56","modified_gmt":"2025-08-28T17:00:56","slug":"creamy-celeriac-soup","status":"publish","type":"post","link":"https:\/\/www.fxnutrition.com\/blog\/creamy-celeriac-soup","title":{"rendered":"In The Kitchen With a Functional Medicine Nutritionist: Creamy Celeriac Soup"},"content":{"rendered":"

As a Functional Medicine Nutritionist, a common question I hear is whether the health benefits of ingredients inform my meal prep and cooking. When making a mushroom soup, am I focused on the medicinal and detoxifying properties of the fungi? Are the chopped onions on my cutting board consumed for their antioxidant attributes? Do I include flax seeds in my smoothie because they have potent anti-inflammatory benefits? The answer: yes, and no.<\/span><\/p>\n

When I prepare food, I do so for flavor. The yum factor is key in taking food from prescription to consumption. I\u2019m as likely as you are <\/span>not<\/span><\/i> to eat the food I don\u2019t favor, no matter how good it is for me. So I\u2019ve learned to turn these good-for-me foods into dishes that I know I\u2019ll want to eat. And overtime, the worth of the food is complex \u2013 there\u2019s how it tastes, how it looks on the plate, the energetics of how and where it was grown, and the nutritional properties it will add to my daily intake. To me, these components all work together to highlight a food\u2019s desirability.<\/span>
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Celeriac\u2019s seasonal charm<\/span><\/h3>\n

In my <\/span>perpetual effort to include more veggies in my diet<\/span><\/a>, I was excited to embrace the celery root this season. Frankly, I\u2019ve always been a bit frightened by the hairy and contorted-looking root. Yet I was delighted by both its taste and how symbiotic its health benefits are with my intentions this time of year. <\/span>It\u2019s not surprising, when you eat with the season you support the body at its core, healing in sync with nature\u2019s rhythms.\u00a0<\/span><\/i><\/p>\n

Like celery, celeriac, bred specifically to eat the root, is a relative to parsley. When I look at celeriac I can see both roots and shoots. I can see the buried and grounded tentacles that stretch into the earth to drink from its wealth of resources as well as the sprigs of leaves that reach toward the promise of the sky. The days are finally getting longer. We are moving from the darkness of winter. And in celeriac I see this transition. I\u2019m reminded not to rush the season, but to stay rooted and stable, and to allow the new life of spring to come from that foundation.<\/span><\/p>\n

Creamy Celeriac Soup
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Ingredients:<\/b>
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