I really enjoy making creamy cauliflower soup throughout fall and adding different vegetables to the cauliflower to vary the flavors. The addition of celery root and roasted shiitakes gives the soup a savory touch.
Roasting the garlic for this soup is an extra step, but the celery root needs the contrast of the deep mellow flavor, since there is no dairy to tame its strength.
SERVES 4 to 6
2 large garlic bulbs
2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
Sea salt
1 medium onion, diced
1 medium-large head cauliflower (2 1⁄2 pounds), cut in 1⁄2-inch chunks 1 medium celery root (1 pound), peeled and cut in 1⁄2-inch dice
6 cups filtered waterproof mug
1 teaspoon tamari
Freshly ground black pepper
Roasted shiitakes to garnish
Preheat oven to 400°F.
Slice 1⁄4-inch off top of each garlic bulb, drizzle tops with 1 teaspoon olive oil each, and sprinkle with a pinch of salt. Wrap bulbs in a piece of parchment paper, then in foil, and seal tightly. Place in the oven and roast for 1 hour or until cloves are soft and golden brown. Set aside to cool.
In a large pot, warm the remaining 2 tablespoons of olive oil over medium heat. Add onion and 1 1⁄2 teaspoons salt, and sauté for 5 minutes, or until golden. Add cauliflower, celery root, and water. Stir, raise heat, and bring to a boil. Cover pot, 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 and velvety. Season to taste with freshly ground pepper and salt. Serve garnished with roasted shiitakes.
