Chef Ellen

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Picking the most healing ingredients for the Reset stage is done with much consideration. This soup hits high marks as celery root is considered a vegetable high in antioxidants, complex B vitamins, vitamin C and K along with much needed minerals. Turnip is just as impressive with high fiber, folate, iron, calcium, and protein. In addition, spotlighting one of my favorite superfoods, asparagus just seemed to make sense in this recipe.  
​All three veggies merge in this delicious puree to provide the anti-inflammatory and gut-friendly soup you will make time and time again.


Yield: 6 servings

  • 2 Tablespoons of olive oil coconut, or avocado oil
  • 2 large leeks trimmed, cleaned, and roughly chopped (tender parts only, discard the tougher outer green part)
  • 1 yellow onion chopped
  • 1 large celery root or 2 smaller about 2 pounds, peeled and cut up into rough cubes
  • 1 large turnip or 2 smaller about 2 pounds, peeled and cut up unto rough cubes
  • 1 bunch of asparagus trim the bottoms and cut up into 1” lengths (save the tops to roast and garnish – optional)
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried basil
  • 1 teaspoon of salt
  • 1 teaspoon of ground white of black pepper
  • 5-6 cups of vegetable broth
  • ½ Cup of coconut milk


  • Add in celery root through asparagus and continue to cook, stirring often for another 8 minutes. Add in seasonings and 5 cups of vegetable broth. Enough to just about cover the vegetables so that they can simmer. If you feel as though you need more, add in the remainder of broth.
  • Bring to a boil, cover, and simmer on low heat for about 30-40 minutes.
  • While the soup is cooking, roast the tips of your asparagus on a parchment lined baking sheet for 8-10 minutes at 350 degrees.
  • Remove from heat, add in coconut milk, and blend the soup with an immersion blender until you have a beautiful puree. You can also blend in small batches in a blender once the soup has cooled slightly.