This celery root cauliflower soup sings out “fall & winter warmth for your soul”. The roasted shiitakes that top this soup are so delicious they leave you wanting more. The combo of these crispy, chewy, salty mushrooms combined with the warming garlic creamy soup is heavenly. Root vegetables always add a dimension of earthy goodness to soups & in our recipe, the celery root is the superstar ingredient because it adds a level of creaminess that you could not get any other way. It is love in a bowl from our SOL to your soul. It is delicious & powerful food medicine… try it & see for yourself!
Prepare & cook shiitake mushrooms so they can roast while making the soup. Start by slicing mushrooms thinly. Then toss them in olive oil, coconut aminos, salt & pepper. (If making oil-free use veggie broth instead of olive oil).
Put shiitakes on a tray in the oven & either broil at 500 F or roast at 450 F - turning & cooking until crispy. About 25 min.
In your pot on the stove, add the diced onion & garlic with a splash of veggie broth; cook till you see them beginning to caramelize
Add vegan bouillon & stir.
Add seasonings: thyme, rosemary, sage, salt & pepper.
Now add celery root, cauliflower. Stir & cook for a few minutes before adding all of the veggie broth.
Add the rest of the veggie broth & water mixture.
Cover & bring to boil for 25-30 min
Once veggies are soft transfer mixture into a blender & blend until smooth. Taste & add more seasonings as desired.
Pour back into the pot and keep warm until you are ready to serve.
Serve & drizzle with balsamic cream or glaze. ENJOY!