Creamy Cauliflower and Celery Root Soup with Roasted Shiitakes

Ingredients

• 2 large garlic bulbs (roasted (I use this roasted garlic recipe))
• 2 + 1 tablespoons olive oil (divided)
• 1 medium onion (chopped)
• 1 medium-size head of cauliflower (2 pounds, cut into small florets)
• 1 medium celery root (peeled and cut into 1-inch cubes)
• 6 cups of water
• 1 cup shiitake mushrooms (wiped with a paper towel)
• 1 teaspoon tamari (or apple cider vinegar)
• Sea salt + Black Pepper
• 1/4 cup of chopped chives (as a garnish)

Instructions

1. 1

   Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

2. 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. 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. 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. 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. 6

   Pour the now-pureed soup back into the pot, stir in the tamari, and heat for 5-10 minutes, stirring occasionally.

7. 7

   When ready to serve, ladle the soup into bowls. Top it off with roasted shiitake mushrooms and garnish it with chopped chives.