This soup has the best of the autumn harvest – apples, celery root, parsnips, and onion. It’s also fibre-rich making it ideal to promote good gut health. This soup is dairy-free and gets its creaminess from the cooked millet. Enjoy served with super simple chickpea flatbreads for dunking (recipe follows).
SERVES 4 TO 6
Use organic ingredients when possible
2 tbsp avocado oil
1 large (1 ¼ pounds) celery root (celeriac), peeled and chopped
2 parsnips, peeled and chopped
1 onion, chopped
2 tbsp chopped fresh thyme (or 1 tbsp dried)
1 bay leaf
2 large Gala or other crispy, sweet apples, peeled and chopped
1 tbsp apple cider vinegar, or to taste
1 cup uncooked millet
8 cups vegetable or chicken stock, homemade or store-bought
Sea salt and black pepper, to taste (NOTE: celery root contains sodium. Taste soup first before adding salt)
1 tbsp chopped fresh chives as garnish (optional)
1 2/3 cups chickpea flour, plus more for dusting
¾ cup plain organic yogurt (can substitute with about ½ cup of water – enough to form a ball of dough. Yogurt gives it a tender texture though.)
¼ tsp sea salt
In a Dutch oven (or other heavy pot with a tight-fitting lid), heat the oil over medium to medium-high heat. Add the celery root, parsnips, and onion. Cook, stirring occasionally, until softened, about 5 minutes. Add thyme, bay leaf, apples, and apple cider vinegar and cook about 3 minutes more. Stir in the millet and allow it to toast for 1 minute.
Add the stock, bring to a boil, cover, and simmer over low heat for 20 to 25 minutes. Taste and season with sea salt and black pepper to your liking. Discard the bay leaf and use an immersion blender to purée the soup until desired consistency is reached (blending more for creamy and less for chunky). Alternatively, transfer the soup to a blender or food processor (in batches) and purée until creamy and smooth. If it is too thick, add some splashes of stock or water.
Meanwhile, in a medium bowl, mix together the flour, yogurt, and pinch of sea salt forming a ball of dough. On a clean chickpea flour-dusted surface, divide the dough into four or six equal-sized pieces (one for each serving of soup you are making). Wipe a cast iron or enamel-coated skillet (or grill pan if you have one) with a bit of avocado oil. Preheat the skillet on high heat. One by one, roll each piece of dough out nice and thinly. Then one at a time, cook on first side for minute, flip, and cook on second side for 30 seconds longer. Repeat with remaining pieces of dough.
Serve soup garnished with a sprinkle of chives and the chickpea flatbread on the side. Soup leftovers will keep covered in the refrigerator for up to 5 days, or in the freezer for up to 1 month.