Cauliflower Celery Root Soup

We have an incredible line up of soups on the menu for my January S.O.U.P. Cleanse. With each season, I have the fun job of taste testing all the new vegan soups and picking the lineup. It’s one of my favorite (and most difficult) parts of the job! Choosing the ingredient combinations that make the most sense nutritionally while still tasting delicious are the top priorities of mine when developing these new recipes. Take this Cauliflower Celery Root Soup, for example. We add creamy coconut milk and hemp seeds to the celery and cauliflower blend to add protein and healthy fats. Celery and cauliflower reduce inflammation and are extremely alkaline. The mineral content in celery provides a calming effect and it is an amazing food for helping to regulate digestion. Then we include flavors like garlic, onion, leek, and black pepper to create the ideal savory blend.

Cauliflower Celery Root Soup 

Ingredients:
2 T. organic olive oil
1/2 white onion, chopped
2 leeks, white part chopped
2 ribs celery, chopped
1 medium celery root, peeled and chopped
2-3 cloves garlic, minced
2 tsp. Herbamare or sea salt, plus additional to taste
1 head small cauliflower, broken down into florets
1 – 48 oz. organic vegetable stock
1/2 cup coconut milk
Cracked black pepper
1/4 cup hemp seeds (optional, for additional plant-based protein) 

Directions:

Heat medium stock pot over medium heat. Once heated, add olive oil along with onion, celery root, celery, garlic, Herbamare (or salt), and leeks. Sauté for 8-10 minutes, stirring frequently to prevent garlic from burning – if needed, add a couple tablespoons of broth to prevent this.

The onions will turn translucent and celery and leeks will soften. Add the cauliflower florets and sauté another 5 minutes (keeping heat no higher than medium), stirring frequently. Add vegetable stock, bring to a low rolling boil, then reduce to a simmer.  

Simmer until vegetables are fork tender. Add pepper and any additional salt as desired. 

Carefully pour into a vitamix or blender and add ½ cup coconut milk along with the hemp seeds (optional). Puree until smooth, season to taste.