Gut health seems to be everywhere, from the articles I read to the videos on my Instagram feed and the podcasts I listen to. ‘Gut health’, ‘gut microbiome’ and ‘gut-friendly’ seem to be the words of the moment and I am following along. There are a few points which pop up the most – eating the rainbow and eating at least 30 different varieties of plants per week – being the main ones (along with fermented foods).
As a model, I’m always looking for healthy and satisfying dishes that are good for the gut. Gut health impacts your digestion which impacts your overall wellbeing. I want to feel my best, especially at work so I like to focus on gut-friendly foods and dishes.
The easiest way to get variety is by eating seasonally and locally. I find the farmers market is the best and easiest way to find out what’s in season. If it’s available at the farmers market from local growers I know it will be in season and therefore super fresh and nutritious.
When I found celeriac and beetroot at the market I thought what better than to make a comforting bowl of beetroot and celeriac soup? It’s March and spring is definitely on its way. The brighter days, longer evenings and flowers in bud seem to make everyone happier. Just because the sun is out doesn’t mean it’s warmer though. Some days still call for a bowl of warming soup. Packed with seasonal veg, herbs and seeds which all count towards our 30 plants a week, this soup is great for the gut and soul. And it’s a fab colour too! I found the original recipe in, “Gut Gastronomy” by Adam Palmer and Vicki Edgson and have since adapted it over time to my taste.
When I found celeriac and beetroot at the market I thought what better than to make a comforting bowl of beetroot and celeriac soup? It’s March and spring is definitely on its way. The brighter days, longer evenings and flowers in bud seem to make everyone happier. Just because the sun is out doesn’t mean it’s warmer though. Some days still call for a bowl of warming soup. Packed with seasonal veg, herbs and seeds which all count towards our 30 plants a week, this soup is great for the gut and soul. And it’s a fab colour too! I found the original recipe in, “Gut Gastronomy” by Adam Palmer and Vicki Edgson and have since adapted it over time to my taste.
Ingredients:
- 1/2 celeriac (peeled & chopped into chunks)
- 400g beetroot (peeled & chopped into chunks)
- 1 tsp caraway seeds
- 1 red onion (finely chopped)
- 3 garlic cloves (finely chopped)
- 1/2 leek (finely chopped)
- 2 celery sticks (finely chopped)
- 1.5 litre homemade chicken stock
- 1 tsp coconut oil
- 4 sprigs fresh thyme
- 2 bay leaves
- pumpkin seeds to top (optional)
Method:
- preheat the oven to 180°C whilst you prepare and chop the vegetables. Add the beetroot and celeriac to a baking tray and roast in the oven until soft and golden
- in a large pan melt the coconut oil on medium heat then add in the onion, leek, celery, garlic and caraway seeds. Place the lid on top and allow it to sweat until lightly browned. Stir from time to time to prevent any sticking
- once the beetroot and celeriac are roasted and out of the oven add them to the onion and leek mix in the pan with the thyme sprigs and bay leaves
- pour in the chicken stock, replace the lid and simmer for around 20 minutes
- when the vegetables are soft, transfer to a blender and blend until smooth
- serve hot topped with a few pumpkin seeds and celery leaf sprig, if desired
