Happy Wednesday! Hopefully your week is going as well as mine! We are officially in the transition from fall to winter and the best remedy for chilly feet and cold hands is a decadent bowl of soup! I could eat soup all year round, but there is something so satisfying about curling up with a soft blanket and having soup from a fancy little bowl.
This recipe is one of my new favorites. Not only is it Paleo friendly, but it is gluten-free and dairy-free! It’s quick and easy too!
My father was lucky enough to retire last spring from a job he had been at for more than 30 years. One of his retirement perks included choosing a “parting gift” from a catalog. Lucky for me, he didn’t want anything from it so I got a Vitamix! Huzzah! Look at it in all of its glory and splendor.
Oooooooh. Aaaaaaah.
What better way to break in this wonder of technology than with this gorgeous soup recipe? Worry not if you don’t have a Vitamix – you can use an immersion blender or regular blender too. Let’s get to it!
Gather your ingredients: frozen cauliflower, celery root, chicken stock, garlic, bacon, chives, butter or ghee, and salt and pepper.
I’ve never cooked with or even purchased celery root before so it was a difficult find. It wasn’t available in my local supermarket, but I found it at my farmer’s market for less than $2.00. Ugly, isn’t it? 
So I started by cutting it in half and peeling away the outer ugliness. Wash as you go because it is a root vegetable with dirt in every crevice. 
Ta-da. Naked celery root.
Cube it up for quicker cooking.
Combine the celery root, cauliflower, garlic, and chicken stock in a large soup pot and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes.
Put the butter or ghee, bacon, and half the chives in your blender.
Carefully add the contents of the pot. 
Blend until smooth. Serve garnished with bacon and chives.
There you go. One of the most beautiful bowls of soup you’ll ever eat!
Cauliflower and Celery Root Soup
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Per Serving 346 calories
Fat 18 g
Carbs 34 g
Protein 17 g
Ingredients
- 16 oz bag of frozen cauliflower
- 1 cup chopped celery root
- 2 garlic cloves
- 3 1/2 cups chicken stock
- 2 tablespoons butter or ghee
- 4 slices of cooked bacon, plus more for garnish
- 1 bunch of chives
- S&P
Instructions
- Combine the cauliflower, celery root, and chicken broth in a large pot over medium-high heat.
- Once boiling, lower the heat to low and simmer covered for 15-20 minutes.
- Combine the soup, half the chives, 4 slices of bacon, and butter or ghee in a Vitamix. You can use an immersion blender or regular old blender to get the job done too.
- Serve with chopped chives and bacon.
- Enjoy!