MUSHROOM, CELERIAC & CAULIFLOWER SOUP
Paleo, Vegan, Vegetarian, Gluten Free
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
This is a cozy, creamy little soup to usher for the cooler seasons.
It makes me want to put on my ugg boots and snuggle under a blanket.
Celeriac is a type of celery that is cultivated for its edible root, rather than its stalks and leaves.
It has to be the craggiest, least lovable plant there is. Covered in hairy roots with a knob-like, outer appearance, it's like the hobbit of the vegetable world.
But you should never judge a book by its cover because on the inside it's a whole different story: A pearl-coloured, creamy flesh which adds perfect texture and a mellow vegetable flavour to any soup or sauce.
It's a perfect partner for mushrooms and cauliflower as both have very similar attributes.
Celeriac has an amazing amount of both Vitamin K and Vitamin E.
It is also a great source of vitamins B6 and C, potassium, manganese, and phosphorus.
4 button mushrooms
1/2 l stock (vegetable stock
or bone broth)
herbs & spices
Slice onions and sautee in ghee. Cut mushrooms, cube cauliflower and celeriac and slowly add to the saucepan until golden brown. Add your stock to veggie mix, bring to a boil, reduce heat and simmer for roughly 10 minutes.
Add dried flower spices in the last 2 minutes of cooking. Then carefully pour soup into blender and mix until creamy.
Serve warm and garnish.
Greens Soup (Popeye Greens)