Vegan
(4 Servings)
1 medium Celery Root, peeled
½ head of White Cauliflower
4 Garlic cloves, peeled
3 tbsp Coconut Oil
4-6 Whole Coriander Seeds
1 Cardamom Pod, deshelled
Salt/Fresh Black Pepper
2 Scallions
1 Serrano Chili
¼ pound Maitake Mushrooms
¼ pound Pioppino Mushrooms
4 cups Vegetable / Mushroom Stock
½ Fennel Bulb (lightly blanched in vegetable stock)
Directions:
Pre-heat oven to 425°F. In a small sauce pot on low heat simmer vegetable stock.
Separate the green tops from the scallions and set aside. In a medium bowl place the bottom white part of the scallion whole. De-stem the serrano and put in the bowl. Break apart the maitake and pioppino mushroom into small pieces, place in bowl. Blanch the fennel bulb until tender in the hot vegetable stock (giving flavor to the stock and par cooking the fennel). Place the blanched fennel in the bowl with the scallion, serrano, mushrooms and lightly toss with about 1 ½ tbsp coconut oil and a pinch of salt. Next arrange them in a small roasting pan and roast them in the pre-heated oven for about 20 minutes until slightly golden. Put the roasted mushrooms and fennel aside.
Small dice the celery root, cauliflower and garlic clove. In a large sauté pan on high heat add 1 ½ tbsp of coconut oil and the small dice vegetables first, then garlic with whole coriander, cardamom seeds and a pinch of salt. Reduce the heat to medium-low and cover with lid, sauté and occasionally stir until soft and tender.
In a blender combine the sautéed celery root and cauliflower with the roasted scallion and serrano, gradually add 2 cups of vegetable stock and blend on low speed, gradually increasing the speed to high while slowly adding the rest of the stock. Blend until smooth and creamy. Season to taste.
Chop the roasted fennel bulb into bite sized pieces, and thinly slice the green tops of scallion for garnish. Garnish the soup with the chopped fennel, roasted mushrooms, fresh cracked black pepper and thinly sliced green scallions. Serve Hot.
Enjoy!
