Warming, aromatic and perfect for the cooler season – this refined autumn soup with tart apple and celeriac is a true Kapha therapeutic. Ginger and Ajowan ignite Agni, while turmeric and coriander harmonize digestion. The subtle spice and fruity-herbal character make this soup an ideal autumn companion that warms without burdening.
Ingredients (for 4 servings)
Base:
600 g celeriac (+ the greens from the root)
2 tart apples (e.g. Boskoop or Braeburn)
1 orange (organic, with skin)
1 liter vegetable broth
2 tbsp coconut butter or coconut milk cream
Spice Tempering:
2 tbsp ghee
2 cm fresh ginger (grated)
2 tejpat leaves or bay leaves
1 tsp turmeric
1 tsp coriander seeds (coarsely crushed)
½ tsp black pepper (freshly ground)
1 tsp Ajowan (coarsely crushed)
1 tsp tamarind
For Seasoning and Garnish:
to taste rock salt
to taste black pepper
1 tsp orange zest (organic)
2 tbsp celery leaves (finely sliced)
Instructions (Active: 25 min | Passive: 20 min)
Preparation: Peel the celeriac and apples and cut into approximately 1 cm cubes. Set aside the celery greens to be finely sliced later. Grate the ginger fresh. Zest the orange finely and set aside.
Tempering: Warm the ghee in a large pot over medium heat. Add the tejpat leaves, coriander seeds, Ajowan and black pepper and slowly toast until a fine aroma rises (about 2 minutes).
Incorporate spices: Add the grated ginger, turmeric and tamarind to the toasted spices and toast briefly (about 30 seconds), stirring constantly to prevent burning.
Sauté vegetables: Add the celeriac and apple cubes and sauté while stirring for 3–4 minutes until the vegetables have absorbed the spices.
Simmer: Pour in the vegetable broth, bring to a boil once and then simmer gently with the lid closed for 20 minutes until the celeriac and apples are soft.
Blend: Remove the tejpat leaves. Puree the soup with an immersion blender or stand blender until a creamy consistency is achieved.
Finish: Whisk the coconut butter into the soup. Season to taste with salt and pepper.
Serve: Pour into preheated bowls and garnish with freshly grated orange zest and finely sliced celery leaves. Enjoy warm.
Ayurveda Tips:
Best time of day: Ideal for lunch or dinner in autumn and winter.
Constitution: Kapha: Perfect – reduces excess Kapha through sharpness and warmth. Vata: Serve with a bit more ghee or coconut. Pitta: Reduce sharpness as needed, omit Ajowan or use less.
Effects: This soup kindles Agni, clears mucus, and has a clarifying and warming effect. Ginger and Ajowan activate digestion, while turmeric and coriander have anti-inflammatory and harmonizing properties.
Note: Tart apples reduce Kapha better than sweet varieties. Tamarind provides a pleasant acidity and supports the digestive-promoting effects.
Nutrition Facts per Serving (4 servings)
| Nutrition Facts |
Amount |
% NRV* |
| Calories |
165 kcal |
8.3% |
| Protein |
3 g |
6% |
| Carbohydrates |
18 g |
6% |
| Fat |
9 g |
12.9% |
| Fiber |
5 g |
20% |
*Based on a 2000-calorie diet
