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Creamy Cauliflower and Celery Root Soup with Roasted Shiitakes
A heartwarming vegan and gluten-free soup recipe you can make for your family. This creamy cauliflower and celeriac soup with roasted shiitakes is packed with the best flavors of the winter vegetables. It is so easy-to-make, surprisingly delicious and full of superfoods.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 95 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 large garlic bulbs roasted (I use this roasted garlic recipe)
- 2 + 1 tablespoons olive oil divided
- 1 medium onion chopped
- 1 medium-size head of cauliflower 2 pounds, cut into small florets
- 1 medium celery root peeled and cut into 1-inch cubes
- 6 cups of water
- 1 cup Shiitake mushrooms wiped with a paper towel
- 1 teaspoon tamari or apple cider vinegar
- sea salt + black pepper
- 1/4 cup of chopped chives as a garnish
Instructions
- Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Heat 2 tablespoons of olive oil in a large Dutch oven (or a heavy bottom pot) in medium heat. Add in the chopped onion and sauté until translucent, 4-5 minutes.
- Stir in the cauliflower florets, celery root, water, 2 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Cover the pot, lower the heat to medium-low and cook until vegetables are soft, 15-20 minutes.
- Meanwhile, cut the stems of the mushrooms and discard. Slice them into 1/2-inch slices. Spread them on the baking sheet. Drizzle with 1-tablespoon olive oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon of black pepper. Bake in the oven for 10-15 minutes. Give them a gentle stir hallway through. Set aside.
- When the vegetables are cooked add in the roasted garlic, puree soup with an emersion blender (or a food processor or an upright blender) until completely smooth and creamy. Taste for seasoning and add if necessary.
- Pour the now-pureed soup back into the pot, stir in the tamari, and heat for 5-10 minutes, stirring occasionally.
- When ready to serve, ladle the soup into bowls. Top it off with roasted shiitake mushrooms and garnish it with chopped chives.
Cup of Yum
Nutrition Information
Calories
95kcal
(5%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
209mg
(9%)
Potassium
753mg
(22%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
73IU
(1%)
Vitamin C
57mg
(63%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 95
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 209mg | 9% |
| Potassium | 753mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 57mg | 63% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.