1 tbls olive oil
1 cup small diced onions
3+1 garlic cloves
1 celeric root
4-6 cups broth or water
1/2 cup parsley
1 green onion
1 tsp pink or sea salt + to taste
Fresh black pepper to taste
Ghee or olive oil
->Heat your soup pan over medium heat.
->Simmer the onions in olive oil until softened, about 5 minutes.
->Add in the chopped celeric root and toss well. Saute to achieve a little roasted brown spots and the cubes begin to slightly soften.
->Add the 3 minced garlic cloves, saute a minute
->add the broth (start with 4 cups) and simmer 10 minutes or until the celeric root is soft
->Blend the soup until creamy, adding more broth if necessary to achieve desired consistency. Pour back into the pan
->Stir in salt and pepper to taste
->Put 2 cups of the celeric root back in the blender, add the parsley, one garlic clove and the green onion- blend until creamy.
In each bowl pour a scoop of each soup and swirl. Top with a spoon of olive oil or ghee and salt and pepper if needed. Enjoy
NOTE: Try a spoon or two of my gluten free bread crumb topping to elevate the soup.