Heat three tablespoons oil in a pot on a low flame. Add onion and sauté for about 10 minutes.

Add cauliflower, zucchini, turnip, celery root, coconut milk, and broth. Adjust liquid as needed so that it just covers the vegetables. Add salt and pepper. 

Bring the soup to a boil and simmer for one hour. Stir occasionally.

Remove from heat and blend. If it’s too thick, add some coconut milk or broth. If it’s too thin, simmer uncovered for a few minutes.

Heat two tablespoons oil in a frying pan over low heat.

Add the strips of meat and cook, stirring occasionally, until browned.

Turn off the heat and leave the meat in the pan to get extra crispy.

Top the soup with deli strips.