Celery Root & Cauliflower Soup

Celery Root Cauliflower soup with Roasted Portobello Mushrooms.JPG

Ingredients:

  • 1 garlic bulb

  • ½ cauliflower

  • ½ celery root (or 1 very small one)

  • 2-3 shallots or ½ onion

  • 1 container of veg broth

  • Additional water if needed

  • Several tablespoons of tamari or soy sauce

  • Olive oil

  • Salt and pepper

  • Onion pow

  • Garlic pow

  • paprika

Ingredients for Portobello Mushrooms:

  • 1-2 portobello mushrooms

  • Olive oil

  • Salt and pepper

Instructions:

  1. Preheat oven to 400*

  2. Cut the tops off of garlic bulb and drizzle olive oil over the top so it runs into the bulb

  3. Wrap the garlic with parchment and then aluminum foil

  4. Slice the mushrooms into pieces around a ¼” thick and brush each side with olive oil sprinkling salt and pepper over them (careful not to oversalt)

  5. Arrange in a single layer on a sheet pan covered in aluminum foil and put the garlic packet on the pan as well

  6. Break down cauliflower into small florets keeping the stalk and cutting both that and celery root into small pieces no larger than 1” square around

  7. Arrange on a sheet pan glugging some olive oil over as well as salt, pepper, garlic powder, onion powder, paprika and potentially red pepper flakes if you’re feeling it

  8. Bake all for around 30 minutes checking around 20 minutes and possibly cooking as much as 45 minutes

  9. mushrooms will be very deep brown and have reduced considerably in size, will not look wet and are starting to look semi dry

    1. At this stage the mushrooms will have the texture of very thinly sliced steak

  10. Meanwhile while mushrooms are baking start the shallots in a pan over medium low heat until well softened but not burned

  11. Take the roasted cauliflower and celery root out and add to the pot with the shallots

  12. Let the garlic cool for a minute before trying to add to pot

  13. Add veg broth until liquid just covers the veggies, add water if you don't have enough broth

  14. Bring broth to a boil and add garlic which should be cooled by this time

  15. Add tamari or soy sauce to the pot

  16. Put all contents into a high speed blender and puree until very smooth. A stick blender will also work but won’t be as smooth.

  17. Top with mushrooms and enjoy!

Adrianna VelozComment