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Roasted garlic and celeriac soup might be a good immunity booster during flu season.Tad Seaborn

As my family entered what felt like Round 12 of cold and flu season (enter strep throat), I found myself googling "immunity boosters," and garlic popped up. Needing comfort and simplicity in a one-stop meal, I decided to concoct a roasted garlic soup combined with the celeriac I had in the fridge. Soon this rich, fragrant and hearty soup was simmering on the stove. I paired it with toast spread with mashed avocado for a quick, healthy meal. But if you're in bed and feeling lousy, just the soup and a steaming tea will do the trick.

Servings: Serves 4 to 6


4 garlic bulbs

1 small onion

1  celeriac

4 cups of chicken or vegetable stock

2 or 3 tablespoons of cream (optional)

olive oil


1) Roasted garlic: Preheat oven to 375 F. Slice the tops of 4 garlic bulbs (no peeling needed) to reveal the tops of the cloves. Drizzle with olive oil and wrap each in foil. Put them on a baking tray and bake for 35 to 40 minutes or until the cloves are soft.

2) In a medium-size pot over medium heat add 1 tablespoon of olive oil. Add 1 small diced onion and cook until the onion has softened. Add all the garlic cloves by squeezing them out of their skins from the base of the bulbs. Cook 2 to 3 minutes and then add 1 peeled and cubed celeriac (look for a celeriac about the size of a baseball). Add 4 cups of chicken or vegetable stock and simmer until the celeriac is soft – about 15 to 20 minutes.

3) Puree in a blender. You may want to add 1 additional cup of stock or water to thin. Season and stir in 2 or 3 tablespoons of cream (optional).

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