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Maharishi Ayurveda

Makes 4 servings

Curry, Apple and Celery Soup

  • 600 g celery root
  • 2 sour apples
  • 1 tbsp ghee
  • 2 cm fresh ginger, grated
  • 2 bay leaves
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • ½ tsp black pepper
  • 1 tsp ajwain
  • 1 tsp raw cane sugar
  • 1 L vegetable broth
  • 2 tbsp crème fraîche (or, sour cream in North America)
  • Salt and pepper

Yeast-Free Spelt Grissini

  • 150 g finely ground spelt flour
  • 100 g wholemeal spelt flour
  • 1 tsp gluten-free baking powder
  • 1 tsp salt
  • 1 tsp raw cane sugar
  • 1 rounded tsp fennel seed
  • 30 g ghee
  • 150 ml warm water

Curry, Apple and Celery Soup with Spelt Grissini

This curry, apple and celery soup is just what you need during the Kapha season. Sour apples and ginger give it both a mildly sour but also slightly spicy flavour. We recommend this deliciously creamy soup for lunch time; it is particularly suited for Kapha types and offers a source of warmth during the Kapha season.

Curry, Apple and Celery Soup (Kapha Soup)

Peel the celery root and apples and cut them into 1 cm cubes. Grate the ginger. Lightly heat the ghee in a pot. Slowly roast the vegetables, apples, spices and sugar in the pot until a subtle aroma fills the air. Add the vegetable broth and bring to a boil. Cover and let simmer for 20 minutes.
Purée/blend the soup until smooth. Then fold the crème fraîche into the soup, using a whisk. Add salt and pepper to taste.
If you wish to enjoy the soup in the evening, you can use coconut milk instead of crème fraîche.

Yeast-Free Spelt Grissini

Coarsely crush the fennel with a mortar and pestle.
Knead all ingredients into a medium-stiff dough. Cover and let sit for 30 minutes. Form the dough into a roll, then cut into slices the size of walnuts. Twist these into thin 20 cm long sticks. Preheat oven to 200°C and bake for approximately 20 minutes until golden.

How to serve your dish
This curry, apple and celery soup tastes even better when arranged with apple slices, celery leaves, a dab of crème fraîche and spelt grissini.

This wonderful soup recipe was, once again, created specifically for us by Austrian Ayurvedic chef Heide Maria Vendler. Many thanks to her!