Restorative Celeriac and Zucchini Soup with Salted Crispy Shallots - AIP elimination compliant

Blended soups earn their place on a hard day, when solid food feels like more chewing than you have patience for. This one leans on celeriac and zucchini, cooked down in broth and pureed until there is nothing left to chew at all. Fry the shallots first, they hold their crunch better that way, and let the rest of the pot take care of itself.

Celeriac holds real amounts of vitamin K and vitamin C, nutrients tied to how the immune system signals and how tissue mends itself day to day, unglamorous work that adds up across a long protocol. Zucchini folds in a smaller measure of magnesium, a mineral the nervous system depends on, worth naming on the days a health condition is its own kind of load to carry.

Crisping the shallots is its own small ritual, standing at the stove and watching them turn color, and it is worth doing even on a tired night. Spoon them generously over the top just before serving, so every bite gets some of that crunch against the smooth base underneath. Sit with the bowl instead of standing over the sink with it.

Ingredients

For the soup:

• 1 tbsp lard or other solid fat (avocado oil or coconut oil also work)
• 1 medium red onion, peeled and thinly sliced
• 1 large celeriac, peeled and cut into small cubes
• 1 large zucchini, chopped
• 2 1/2 cups chicken broth
• generous pinch sea salt

For the crispy shallots:

• 1/4 cup avocado oil
• 4 large shallots, peeled and thinly sliced
• generous pinch crushed sea salt

No AIP swaps needed. This recipe is elimination-compliant as written.

Method

1. Warm the lard or fat in a large pot over medium heat. Add the sliced red onion and cook gently for about 8 minutes, stirring occasionally, until softened and beginning to turn translucent.

1. Add the celeriac cubes and chopped zucchini to the pot. Stir to combine with the onion.

1. Pour in the chicken broth. Bring to a simmer and cook for 15-20 minutes, until the celeriac is completely tender when pierced with a fork.

1. While the soup simmers, prepare the shallots. Pour the avocado oil into a small skillet over medium-low heat. Add the sliced shallots in a single layer. Cook slowly, stirring regularly, for 12-15 minutes until they are deep golden and beginning to crisp. Watch them carefully toward the end - they can go from golden to burnt quickly. Remove with a slotted spoon onto a paper towel-lined plate, sprinkle immediately with crushed sea salt, and spread to cool. They will crisp further as they cool.

1. Once the soup vegetables are fully tender, remove the pot from heat. Use an immersion blender directly in the pot, or transfer in batches to a high-speed blender, and blend until completely smooth. Taste and add salt as needed.

1. Ladle into bowls and top generously with the salted crispy shallots. Serve immediately.

*Adapted from healingfamilyeats.com*