Celery Root and Cauliflower Soup

Ingredients

• Fresh parsley - For garnish
• Coconut milk - 1/2 cup
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Bay leaf - 1
• Thyme - 1 teaspoon
• Vegetable broth - 4 cups
• Garlic - 2 cloves, minced
• Onion - 1 medium, chopped
• Cauliflower - 1 small head, chopped
• Celery root - 1 medium, peeled and diced

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the celery root, cauliflower, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
4. Remove the bay leaf and discard.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches until smooth.
6. Stir in the coconut milk and heat for an additional 5 minutes.
7. Serve the soup hot, garnished with fresh parsley.