Surprise! More soup. Shocking right?
This cauliflower soup is my uncontested favorite thus far. I actually enjoyed eating it and would make it again in a heartbeat. Plus, green tea replaces broth—how cool is that?
I’ve never cooked with celery root before—which to me, looks like the mandrake from Harry Potter (I expected it to squeal when I started slicing—it didn’t). Looks aside, the celery root lends an amazing flavor to the soup.
The original recipe is topped with thyme and olive oil—but I loathe thyme so I swapped it for some crispy onions to boost texture and flavor.
Cauliflower Green Tea Soup topped with Crispy Fried Onions (adapted from Zizi’s Adventures)
- 1 small cauliflower
- 1 leek, rinsed thoroughly
- 3 cloves garlic
- 1/2 celery root
- 3-4 cups green tea
- 1 lemon’s juice
- Salt and pepper to taste
- 2 tablespoons coconut or olive oil
- 1 small onion, sliced finely + oil for frying
- Roughly chop cauliflower, leeks, celery root, and garlic. Sizzle the first three in a skillet for a few minutes. Add the garlic and cook another minute or so then remove from heat
- Blend veggies with tea, lemon juice, and salt & pepper, adding more or less green tea for desired consistency.
- Fry your onion slivers in batches on high until they’re all nice and crispy.
- Dish up the soup and top with onions. Enjoy!
Soup#5, Coconut Black Eyed Pea, coming soon.