Makes 6 cups
This soup is not only fat-burning, but filling and flavorful. The recipe makes about one day’s worth of soup on the 4-Day Radical Intensive. You can either prepare it daily or cook up four batches in advance—whatever works best with your schedule. If you are unable to find watercress, use arugula instead. Whole Foods and Trader Joe’s typically carry fresh watercress. If you are unable to find celeriac, cauliflower works just fine.
4 cups bone broth, either homemade (here) or Kettle & Fire (see notes)
½ large bulb celeriac (celery root), (about one 5-inch bulb), brown exterior removed (do not to remove too much)
1 bunch leeks, cleaned and sliced
1 daikon radish, roughly chopped
1 (2-inch) piece fresh ginger, peeled and chopped
1 to 2 teaspoons sea salt, to taste
1 Radical Lemon Cube (here)
1 large bunch watercress, roughly chopped
Optional: Add ½ to 1 teaspoon miso to each warm bowl of soup
Bring the broth to a simmer in a saucepan. Add the celeriac, leeks, daikon, and ginger. Add enough water to the pot to just submerge the vegetables. Simmer for 20 minutes, or until the veggies are tender.
Using an immersion blender, blend the soup until creamy. If too thick, you can always add a bit more water. Stir in the salt, lemon cube, and watercress. Simmer for 5 minutes, then blend again with your immersion blender.
Serve in a mug or bowl with or without the miso.
Notes: If you are vegetarian or vegan, substitute vegetable broth for the bone broth.