Creamy Celery Root Soup



    • 1 tablespoon butter
    • 1 large leek, cleaned and chopped
    • 2 celeriac (celery root), peeled and cut into large chunks
    • 4-5 cups chicken stock
    • 1 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 scallion, minced


    1. In a sauce pot over high heat, sauté leek in butter. Add chopped celery root, chicken stock and sea salt. Bring to a boil.
    2. Cover and reduce to medium-low heat for 20 minutes, or until vegetables are soft.
    3. Remove vegetables with a slotted spoon, leaving the liquid in the pot. Purée vegetables in a food processor or blender. You may add some of the liquid to the mix in the processor, for a creamier consistency.
    4. Return the puréed vegetables to the pot with the remaining broth. Add a dash of freshly ground black pepper. Garnish with minced scallions.
    By the time she was 28, Andrea was diagnosed with thyroid disease, which she credits as her motivation to embark on a healthier lifestyle through natural and sustainable food choices. Her health improved after two years of natural food choices and therapies; those adjustments became the catalysts that changed her life and profession. She attended the Institute for Integrative Nutrition, where she currently teaches her mission to encourage a healthier world through nutritious meal solutions. Andrea is a Natural Nutritionist and Holistic Health Counselor accredited with the American Association of Drugless Practitioners. She is also the author of her self-published book, “The Whole Truth,” and her follow-up cookbook, “The Whole Truth Eating And Recipe Guide.” Andrea Beaman is the host of Wise Up! and Fed Up! on Z Living.