From: At Home in the Whole Food Kitchen by Amy Chaplin
Serves 4 – 6
You can add different flavours by adding different vegetables to this creamy cauliflower and celeriac soup. Roasting the garlic for this soup is an extra step, but the celeriac needs the contrast of the deep mellow flavour, since there is no dairy to tame its strength. The garlic can be roasted up to three days ahead of making this soup. Roasting some extra garlic to have handy is a good idea, as it’s great to add to dips or smear on bread. * I would also add that the shitake need to cut thinly and roasted to crunch.
2 large bulbs of garlic
2 teaspoons plus 2 tablespoons extra virgin olive oil
1 medium-large cauliflower cut in 3.75 cm chunks
1 celeriac cut in 1.2 cm dice
1.4 litres filtered water
1 teaspoon of tamari
freshly ground black pepper
Roasted shiitake mushrooms to garnish
Preheat one to 200 C Gas Mark 6
Slice 6 mm(1/4 inch) off the top of each garlic bulb, drizzle tops with 1 teaspoon of the olive oil each and sprinkle with a pinch of salt. Wrap bulbs in a piece of baking paper, then in foil and seal tightly. Place in oven and roast for 1 hour or until cloves are soft and golden brown. Set aside to cool. In a large pan, warm remaining 2 tablespoons olive oil over medium heat. Add onion and 1 1/2teaspoons of salt and sauté for 5 minute, or until golden. Add cauliflower, celeriac and water. Stir, raise heat and bridge to the boil. Cover pan, reduce heat to low and simmer for 15 to 20 minutes or until vegetables are soft but not falling apart. Add tamari and remove from heat. Squeeze garlic cloves out of their skins and add to soup. Puree soup in batches in an upright blender on the highest speed until completely smooth velvety. Season to taste with freshly ground black pepper and salt. Serve garnished with roasted shiitake mushrooms.
Bowl by Mud
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