If you live in the Northern Hemisphere, we are still super deep into winter, and this Celery Root Soup with Toasted Walnuts is your perfect detox-friendly remedy for the cold!

We’re all craving carb-heavy dishes when the weather is frosty. But who wants to pack on the pounds? What I love about celery root is that it’s relatively low in calories & carbs, and feels like the perfect potato substitute.

Celery root is packed with antioxidants, so yes, compatible with LeBootCamp’s Detox Phase, and it’s also rich in dietary fiber, not to mention vitamins B, C, K + magnesium, phosphorus and potassium.

If you’re ready to go for a full Detox Phase with me, join me on LeBootCamp now!

Alrighty, let’s get cooking 🙂

Celery Root Soup with Toasted Walnuts

Ingredients (serves 4):

• 3.5 oz (100g) walnut halves
• 1 large celery root
• 4 carrots
• 1 onion, minced
• 1 garlic clove
• 1 bay leaf
• Salt & pepper
• Olive oil

Directions:

1. Heat a nonstick pan and toast the walnuts. Let cool and then chop into pieces, saving a few whole walnuts for garnishing.
2. Peel and dice the celery root and carrots.
3. In a soup pot, heat the olive oil. Add the garlic and onion and cook for 5 minutes, stirring frequently. Then add the vegetables. Cook for few minutes and add about 4 cups of water or chicken stock (if you prefer), the bay leaf, and the chopped walnuts.
4. Season with salt and pepper.
5. Simmer for 30 minutes, or until fork-tender. Purée using a hand mixer until the soup is smooth.
6. Ladle into individual bowls and garnish with the toasted walnuts.

Bon Appétit!

PS. If you’re a soup lover, check out more of my articles on the secrets to delicious, healthy soups & exclusive LeBootCamp recipes!

Don’t forget to post your recipe photos and tag us @valerieorsoni!

Valérie Orsoni
Your LeBootCamp Healthy Living & Weight Loss Coach