Creamy Cauliflower and Celery Root Soup with Roasted Shiitakes
Serves 620 mins prep30 mins cook
A heartwarming vegan and gluten-free soup recipe you can make for your family. This creamy cauliflower and celeriac soup with roasted shiitakes is packed with the best flavors of the winter vegetables. It is so easy-to-make, surprisingly delicious and full of superfoods.
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What you need
Instructions
1 Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 2 Heat 2 tablespoons of olive oil in a large Dutch oven (or a heavy bottom pot) in medium heat. Add in the chopped onion and sauté until translucent, 4-5 minutes. 3 Stir in the cauliflower florets, celery root, water, 2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Cover the pot, lower the heat to medium-low and cook until vegetables are soft, 15-20 minutes. 4 Meanwhile, cut the stems of the mushrooms and discard. Slice them into 1/2-inch slices. Spread them on the baking sheet. Drizzle with 1-tablespoon olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Bake in the oven for 10-15 minutes. Give them a gentle stir hallway through. Set aside. 5 When the vegetables are cooked add in the roasted garlic, puree soup with an emersion blender (or a food processor or an upright blender) until completely smooth and creamy. Taste for seasoning and add if necessary. 6 Pour the now-pureed soup back into the pot, stir in the tamari, and heat for 5-10 minutes, stirring occasionally. 7 When ready to serve, ladle the soup into bowls. Top it off with roasted shiitake mushrooms and garnish it with chopped chives.View original recipe