Let’s welcome fall in with this rich and nourishing celery root soup! Celery root might be new to you or maybe it’s a favorite, but either way, the flavor is quite special. It is the root of the celery plant, but the texture is quite different, with a consistency almost like a potato (but much lower in carbohydrates). It is rich in fiber, vitamins, and minerals. The addition of mushrooms in this soup offers such a memorable garnish. You are invited to make this ahead of time and enjoy it when you are ready.
Cauliflower and Celery Root Soup with Roasted Shiitakes (Serves 4-6)
- 2 large garlic bulbs
- 2 tablespoons plus 2 teaspoons olive oil, divided
- Sea salt
- 1 medium yellow onion, diced
- 1 tablespoon fresh thyme leaves
- 1 medium-large head cauliflower (2 1/2 pounds), cut in 1 1/2-inch chunks 1 medium celery root (1 pound), peeled, and cut in 1/2-inch dice
- 6 cups chicken stock or water
- 2 teaspoons tamari
- Black pepper
- Shiitakes to garnish (see recipe below)
Preheat oven to 400 degrees F.
Slice 1/4 inch off top of each garlic bulb, drizzle tops with 1 teaspoon olive oil each, and sprinkle with a pinch of salt. Wrap bulbs in a piece of parchment paper, then in foil, and seal tightly. Place in oven and roast for 45 minutes or until cloves are soft and golden brown. Set aside to cool.
In a large pot, warm remaining 2 tablespoons olive oil over medium heat. Add onion and thyme, sauté for five minutes, or until golden. Season with sea salt. Add cauliflower, celery root, and stock. Stir, raise heat, and bring to a boil. Cover pot, reduce heat to low, and simmer for 15-20 minutes or until vegetables are soft but not falling apart. Add tamari and remove from heat.
Squeeze garlic cloves out of their skins and add to soup. Puree soup until completely smooth and velvety. Emersion blender or Vitamix work best. Season to taste with freshly ground pepper and salt. Serve garnished with roasted shiitakes.
- 2 tablespoons extra-virgin olive oil
- 16 ounces shiitake mushrooms, sliced
- heaping 1/4 teaspoon sea salt
- 1 tablespoon rice vinegar
- Freshly ground black pepper
In a large cast-iron skillet, heat the oil over medium heat. Add the mushrooms, salt, and pepper and toss to coat. Let the mushrooms cook, without stirring, for 2 to 3 minutes. This will help them get a nice golden brown sear.
Give the pan a good shake or two and continue cooking the mushrooms, stirring only occasionally, until soft and well-browned, 5 to 8 more minutes depending on the size of your mushrooms. Turn the heat to low and stir in the rice vinegar. Turn off the heat and set aside.
Courtney Contos is a chef, National Board Certified Health & Wellness Coach, Functional Medicine Certified Health Coach, Journey Of Intrinsic Health Coach with Zach Bush, and speaker. Courtney also teaches online cooking classes (including a Thanksgiving class this Saturday, 11/4/23! You will receive her cell phone with an invitation to call her on Thanksgiving day should you have any last minute culinary questions!).