This is a very good source of vitamin K, which limits neuronal damage in the brain, a valuable role in the treatment of Alzheimer’s Disease. Celery root is high in dietary fiber, and adds a hearty dimension to this soup. This pretty soup is rich and creamy without any dairy products. It is gentle and soothing, the pumpkin seeds add a delightful contrasting texture, along with plenty of zinc and iron.
Toast pumpkin seeds in a dry skillet over medium heat. Toss with ½ teaspoon salt and set aside.
Dice onion and thyme. Peel and dice celery root and parsnips. Slice lemon into wedges.
In a soup pot, sauté onion in olive oil over medium heat until soft. Add remainder of salt, pepper, turmeric, thyme, celery root, parsnips and stock. Bring to a boil, then reduce heat and simmer until vegetables are soft, about 20 minutes.
Remove from heat, let cool slightly and puree with an immersion blender or countertop blender.
Serve with a squeeze of lemon juice and garnished with toasted pumpkin seeds.
Preparation: 40 minutes
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