Celeriac & Toasted Almond Soup

Over on my gluten free blog I’ve been getting uppity about the onslaught of ill-qualified nutritionistas and their over-use of dates and coconuts amongst other things. Luckily, most people seem to have taken it in the spirit it was intended- one that is quite self-deprecating.

Whilst I’m happy having a little eye-roll at Deliciously Ella, the Hemsley sisters and their ilk; at the same time I’m busy drinking the occasional green smoothie, spiralising my veggies and feeding the family a diet of (mostly) whole foods and meals prepared from scratch. I suppose the difference is I’m trying to make sure food is not my life, it’s just food. Whilst we exclude/include  certain foods based on health reasons (A’s allergies, my coeliac); we don’t subscribe to any particular food philosophy but mix and match what suits us to provide a balance. Sometimes it’s ‘plant based’, other times accidentally ‘paleo’, on occasion it’s just pure junky goodness (to take a phrase from bodybuilding!). We’ll borrow inspiration from wherever seems yummy and nutritious.

Anyhow, here’s a little soup recipe I made for an Instagram contest. I don’t think making soup really needs a recipe, but I was too pleased with the pictures to let them go to waste!


Serves 4


  • 1 medium onion
  • 1 stick of celery
  • 1 medium carrot
  • 1 clove garlic
  • 1 small/medium celeriac
  • 1 cup toasted cashews/ground almonds
  • 2 chicken/veg low salt stock cubes
  • 1-2 cups almond milk
  • A squeeze of lemon
  • Olive oil
  • Seasoning, toasted nuts, apple crisps to garnish (optional)


  1. Peel & dice all of the vegetables
  2. Heat a little olive oil in a large pan and lightly sauté the vegetables until they start to colour
  3. Lower the heat and put a lid on and allow to sweat for 10-15 minutes until starting to soften
  4. Cover with hot water, add the nuts and stock cubes and allow to simmer for approximately 15 minutes until the vegetables are very soft.
  5. Puree with a stick blender until completely smooth, add almond milk for extra creaminess until you reach your desired consistency. Taste and season with black pepper and a little lemon juice.
  6. Garnish and serve.


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