Sue Bedford (MSc Nutritional Therapy)
Fancy some homemade soup that is not only delicious but super nutritious and fertility friendly then why not have a go at making this lovely soup? It is packed full of fertility-friendly nutrients.
Celeriac provides vitamin B complex, vitamin K, manganese, potassium and vitamin C. Its antioxidant properties (high vitamin C content) can help protect cells, including egg or sperm cells, against free radicals – so it’s a great food to support fertility health!
Apples contain only a few nutrients, but the ones they do have are highly important when it comes to health and fertility –and these include the powerful antioxidants vitamin A and C. Vitamin C helps to protect cells and DNA (including that of egg and sperm cells) helping slow down cell ageing. It also plays a role in male fertility and has been linked to improving sperm quality and preventing agglutination. Vitamin A helps to keep the tissues in the reproductive system healthy, along with ensuring the normal growth and development of embryos during pregnancy. It also helps with tissue repair in the mother after birth has taken place.
Apples contain high levels of plant chemicals including the flavonoid Quercetin which acts an anti-inflammatory and are great for those watching their waistline too as they help to balance blood sugar levels and have a low Glycaemic Load (GL). These properties are important re inflammatory conditions of the reproductive system and to help balance hormones. Apples are high in pectin, a soluble fibre that can help to lower bad cholesterol.
Ginger contains antibacterial properties along with anti-inflammatory compounds.
Apple, Celeriac and Ginger Soup (Gluten Free)
Ingredients: (makes 4 portions)
4 medium apples chopped
1 small celeriac peeled and chopped
1 large onion, chopped
1/2 tbsp fresh ginger, peeled and chopped
½ tsp turmeric
1 handful of fresh thyme, chopped
Seasoning to taste
2litres vegetable broth, gluten-free (or chicken broth if you prefer).
1 tbsp olive oil
200ml crème fraiche
For the garnish
1 small apple, very thinly sliced
1 tbsp freshly chopped thyme
A spoonful of crème fraiche
Method: Heat the olive oil in a pan or over medium heat. Add the chopped ginger and cook gently for about a minute or so. Add the chopped onions and sauté for 5-10 minutes until soft. Add the celeriac and stir well into the onion and ginger. As celeriac begins to soften, add the diced apple, blending well with the celeriac in the pan. Add spices, salt and thyme into above mixture, stirring for another 2-3 minutes. Cover the pan with a lid and allow the apple and celeriac to simmer on low heat for about 5 minutes or so, stirring occasionally to prevent burning. Add the vegetable broth and half the crème fraiche(use the rest to garnish) and bring the mixture to a boil, stirring frequently. Once cooked use a blender to blend to a puree. Season to taste. Ladle into individual bowls and top with a sprinkle of thyme, a teaspoon of crème fraiche and the thinly sliced apple. Enjoy!
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