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Creamy Celery Root Cauliflower Soup

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

This celery root cauliflower soup sings out "fall & winter warmth for your soul".

INGREDIENTS For SHIITAKE TOPPING
 10 SHIITAKE mushrooms
 Drizzle of OLIVE OIL or Veggie broth if making oil free
 Drizzle of AMINOS to taste
 SALT & PEPPER TO TASTE
INGREDIENTS FOR SOUP
 1 ONION diced
 3 Cloves of GARLIC
 1 CAULIFLOWER head, cut in chunky pieces
 1 CELERY ROOT peeled & cut into chunky pieces
 3 cups VEGGIE BROTH
 3 cups WATER
 1 tbsp BOUILLON
 1 tsp THYME
 1 tsp SAGE
 1 tsp ROSEMARY
 SALT to taste
 PEPPER to taste
 Coconut AMINOS to taste if needed at the end (optional)
DIRECTIONS FOR SHIITAKE TOPPING
1

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).

2

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.

DIRECTIONS FOR SOUP
3

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

4

Add vegan bouillon & stir.

5

Add seasonings: thyme, rosemary, sage, salt & pepper.

6

Now add celery root, cauliflower. Stir & cook for a few minutes before adding all of the veggie broth.

7

Add the rest of the veggie broth & water mixture.

8

Cover & bring to boil for 25-30 min

9

Once veggies are soft transfer mixture into a blender & blend until smooth. Taste & add more seasonings as desired.

10

Pour back into the pot and keep warm until you are ready to serve.

11

Serve & drizzle with balsamic cream or glaze. ENJOY!