This soup is a constant in my life. Creamy, thick soups are a major comfort food…and this soup always does the trick. It is simple to make, impossible to ruin, and can be easily amended if you’re on an strict anti-inflammatory cleanse…just omit the caramelized mushrooms and it’s cleanse-friendly!
Serves 5-6
Ingredients
8 garlic cloves, diced
3 T. olive oil
1 large yellow onion
1 medium/large cauliflower head, chopped
1 celery root, peeled and chopped
6 c. filtered water
*5-6 brown mushrooms (omit mushrooms if on anti-inflammatory cleanse)
salt & pepper to taste
Directions
In a large saucepan over medium heat, drizzle 2 T. olive oil and add onion, garlic, and 1 t. salt. Sauté for 4-5 minutes until onion appears soft and translucent and garlic has begun to brown. Add cauliflower, celery root, and water, and increase heat to high. Once boiling, cover and reduce heat to low to simmer for approx. 18-20 minutes, until vegetables are just tender. Remove from heat to let cool.
In another skillet on medium heat, drizzle 1 T. olive oil and add mushrooms. Sauté for 4-5 minutes until nicely caramelized, then remove from heat and set aside.
Once soup has cooled a bit, transfer in batches to a high-powered blender and mix at high speed until smooth and creamy. Reheat puréed soup to arm through, then divide into serving bowls and top with caramelized mushrooms and fresh black pepper. Enjoy!
