Cream of Celery Root and Green Apple Soup

2 medium yellow onions, chopped
2 garlic, minced
1 leek, diced
4 stalks celery chopped
2 green apples, chopped
1 tbsp olive oil
½ cup water
4 cups veggie stock (buy an organic brand at the store)
2 cups organic green cauliflower (or white if you have it)
3 large celery root
2 cups unsweetened So Delicious Coconut Milk
1 tsp sea salt
1 tsp lemon juice

Combine the onions, garlic, leek and olive oil in a 10 to 12L stockpot and cook over medium high heat, stirring frequently, for about 6 minutes or until the onions begin to brown slightly. Add celery stalk, green apples and ½ cup water and sauté a few minutes more.

Add the 4 cups of veggie stock, cauliflower, and celery roots and cover the stockpot. Bring to a boil over high heat, reduce the heat to medium, and simmer about 10 to 12 minutes or until the vegetables are tender. (The vegetables should be just covered with the stock. If it is a little low, add more stock.)

Puree the vegetables and all the liquid in the blender in batches (never fill the blender too high or it will be very messy!!!), adding the coconut milk with each batch. Return the blended soup to the stockpot and simmer – never bring to to a boil.

Diced cooked vegetables ready to be blended.

In the Vitamix- just after blending

Stir in the salt, lemon juice, and pepper, adjust seasoning if needed. Warm gently and garnish each bowl with some finely diced green apple.  Swirl in some coconut milk or cashew cream (recipe to come). Serves 6 (you can easily freeze what is left over)

You can find Kelly (usually) cooking, baking, hanging out with her lovely husband, Ken and beautiful daughter, Erinn and her future son-in-law, Mike and also, meeting and greeting customers or writing her book, at these locations:

Kelly’s Bake Shoppe (better known as Kelly’s XO) at 401 Brant Street, Burlington Ontario