Monday, October 27, 2014

Cauliflower Celery Root Soup with Basil and Mustard

cauliflower soup

Cauliflower Celery Root Soup with Basil and Mustard 
So, I’m finally able to make some time to post a soup I’m absolutely in love with. At this time of year I look at the variety of root vegetables such as parsnip, turnip, and typically pass them up, not sure why, but this time I picked a very large celery root and decided to try a creamy soup with cauliflower.
I’ve had it twice in the past month and both my husband and I enjoy it quite a bit. It’s simple and creamy with just a few ingredients that brighten the flavors. It’s a thick soup, if you like it thinner add more veggie broth ¼ cup at a time after it’s pureed until you reach a consistency you like. I like to have this soup with a side of kale salad topped with grapes and pistachio, a sandwich is also great.
I think next time I’ll try a parsnip soup!

1 large onion chopped
3 cloves garlic minced
Cauliflower ½ head sliced
Large celery root peeled and cubed
1 tsp mustard seeds ground
¼ tsp red pepper flakes or 1/8 for less heat
½ tsp sea salt
2 1/2 cups veggie broth
1 cup coconut milk beverage I used So Delicious or soy milk
¼ cup fresh basil chopped


Sauté the onion for 4 minutes, add the garlic, cauliflower, celery root, mustard seeds and stir for 2 minutes, add the veggie broth, milk and basil, bring to a low boil then turn down the heat and simmer covered until the veggies are fork tender about 10 minutes more if needed. Puree the soup in batches in a blender until creamy, transfer back to the pot and season with more sea salt and fresh ground black pepper. Serve with crusty bread.

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