Silky Celeriac (Celery Root) Bisque

Recipe type: Dinner
Serves: 4
  • 1 small onion, peeled and quartered
  • 2 celery stalks, roughly chopped
  • 2 medium sized celery roots, roughly chopped
  • 1 medium sized apple, peeled and quartered
  • 2-3 sprigs of fresh thyme
  • 1 bay leaf
  • ½ tsp. dried oregano
  • vegetable or chicken broth to cover (preferably homemade, but organic and unsweetened store-bought is fine)
  • ½ cup coconut milk
  • 1 Tbl. coconut oil
  • ½ cup frozen peas, thawed
  • 6-8 shiitake mushrooms, sliced thinly
  1. Place the onion, celery, celery root, apple, and herbs into a medium sized pot. Add 1 quart of broth or water. Cover and bring to a boil, then reduce heat and gently simmer for 30 minutes.
  2. While the soup simmers, heat up a saute pan and melt 1 Tbl. of coconut oil. Once hot, add in the sliced shiitakes, gently tossing and cooking until lightly browned (about 3-4 minutes). Add the peas just before the mushrooms are done cooking, so they’re warmed through.
  3. Pour the contents of the pot (except for the thyme and bay leaf) into a blender and blend until smooth and creamy. Use any additional coconut milk to thin to desired consistency.
  4. Optional: top with sauteed shiitake mushrooms and peas.