I LOVED mushroom soup as a kid! How 'bout you?

I also loved Cream of Celery soup as a kid, but I won't go there in terms of the ingredients that continue to make their way into conventional, canned soup options. ;)

In crafting this particular recipe, I wanted an anti-inflammatory, whole food-based, grounding and nourishing variation that is a far cry from what you find in typical conventional, store-bought options.

In other words, free of gluten/wheat flour, dairy, soy, refined sodium, industrially refined/processed oils (such as canola, corn, cottonseed, soybean and 'vegetable' oils), MSG/yeast extract, artificial flavourings, and any other edible, food-like substances, for that matter!

Rather, I've merged two of my childhood favourites using fiber-rich organic celery root and organic brown cremini mushrooms, along with the sweetness of some apple, the creaminess of organic, full-fat coconut milk and other staple soup ingredients.

The result?

A gluten-free, dairy-free and grain-free option, sure to nourish and fuel your gut, your senses, and beyond!

A fuelling, energizing, and oh-so-comforting anti-inflammatory alternative, and another way to enjoy the uniqueness of celery root as a root veggie option!

Access the recipe HERE.

If you make this soup, be sure to tag me on Facebook or Instagram with your creation, letting me know what you think of it, and so I can drool over what you've created in your own kitchen!

Enjoy!