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

1. 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
2. Blend veggies with tea, lemon juice, and salt & pepper, adding more or less green tea for desired consistency.
3. Fry your onion slivers in batches on high until they’re all nice and crispy.
4. Dish up the soup and top with onions. Enjoy!

Soup#5, Coconut Black Eyed Pea, coming soon.