Cauliflower, Celery root, Soup

Creamy Cauliflower and Celery Root Soup + Roasted Shiitakes

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Creamy Cauliflower and Celery Root Soup + Roasted Shiitakes

Serves 4  | Prep Time: 10 minutes | Cook Time: 30 minutes

Ingredients

  • 3 tablespoons olive oil
    1 large onion (7 ounces), sliced thin
  • 4 cloves garlic
    1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
  • 1 medium celery root (about 1 pound)
    Salt, to taste
    6 cups water, divided
    Extra virgin olive oil, to taste
    Freshly ground black pepper, to taste

For the roasted shiitakes

  • 1 pound (454g) fresh shiitakes, stems removed and sliced into 1/4-inch thick slices
  • Salt and freshly ground black pepper
  • Fresh lemon juice
  • Tamari (optional)

Chef Tips

If you need an egg substitute or you don’t have eggs; mix together one 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg.

Preparation

Step 1

Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for  about 15 minutes. Add in the garlic and cook for another minute

Step 2

Add the cauliflower and celery root, salt to taste, and 1 cup water. Raise the heat slightly, cover the pot tightly and stew the vegetables for 15 to 18 minutes, or until tender. The liquid should be simmering, not boiling. Then add another 5 cups hot water, bring to a low simmer and cook an additional 15 minutes uncovered.

Step 4 (for the roasted shiitakes_

Preheat oven to 425F. Line a large rimmed baking tray with parchment and set aside. Toss shiitakes with a drizzle (about 3 tablespoons) of olive oil; season with salt and pepper. Spread on a single layer on the baking sheet and roast for about 15 minutes; stir half way through. Remove from the oven and squeeze a little fresh lemon juice and tamari if desired.

Step 3

Working in batches, purée the soup in a blender to a very smooth, creamy consistency.

Step 4

Thin the soup with 1/2 cup hot water if needed. Reheat the soup. Garnish with the shiitakes and drizzle with a thin stream of extra-virgin olive oil and freshly ground black pepper.