Cauliflower Celery Root Soup with Basil and Mustard
It’s always this time of year when I’m at my busiest with photography shooting weddings, fashion week, beauty launches and family sessions, and with that comes a lot of editing. I obsess about it usually starting at the computer 7:30 am until 4:30 with walks in between with Alice my firecracker of a dog. I notice dark circles begin to develop under the eyes especially doing this 7 days a week from September till the end of October, which are the craziest months for me. On top of that, I have a goal to shift my life in a new direction, and without getting into detail at this time I’ve been making small steps to hopefully get me there, it’s both frightening and exciting. For now, life gets a little quieter with more time in country and the kitchen, looking forward to the upcoming months and the changing seasons.
So, I’m finally able to make some time to post a soup I’m absolutely in love with. At this time of year I look at the variety of root vegetables such as parsnip, turnip, and typically pass them up, not sure why, but this time I picked a very large celery root and decided to try a creamy soup with cauliflower. I’ve had it twice in the past month and both my husband and I enjoy it quite a bit. It’s simple and creamy with just a few ingredients that brighten the flavors. It’s a thick soup, if you like it thinner add more veggie broth ¼ cup at a time after it’s pureed until you reach a consistency you like. I like to have this soup with a side of kale salad topped with grapes and pistachio, a sandwich is also great.
I think next time I’ll try a parsnip soup!
1 large onion chopped
3 cloves garlic minced
Cauliflower ½ head sliced
Large celery root peeled and cubed
1 tsp mustard seeds ground
¼ tsp red pepper flakes or 1/8 for less heat
½ tsp sea salt
2 1/2 cups veggie broth
1 cup coconut milk beverage I used So Delicious or soy milk
¼ cup fresh basil chopped
Sauté the onion for 4 minutes, add the garlic, cauliflower, celery root, mustard seeds and stir for 2 minutes, add the veggie broth, milk and basil, bring to a low boil then turn down the heat and simmer covered until the veggies are fork tender about 10 minutes more if needed. Puree the soup in batches in a blender until creamy, transfer back to the pot and season with more sea salt and fresh ground black pepper. Serve with crusty bread.