8 Servings
1 Hour, 30 Minutes
Allergens
Heat oil in a six-quart pot on medium heat. Add onion and sauté until translucent, about 10 minutes. Add garlic cloves and sauté for another eight minutes, until golden.
Add cauliflower, zucchini, celery root, water, salt and pepper. Water should cover vegetables generously. Bring to a boil, then reduce heat, cover and simmer for one hour, stirring occasionally.
Blend soup using an immersion blender. If soup is too thick, add a little boiling water; if soup is too thin, simmer uncovered for a few minutes to thicken. Adjust seasoning to taste.
Recipe by Rochel Weiss from A Taste of Wellness (2013).
Really delicious!
If I don’t have an immersion blender, but I have a regular blender, can I just put it in there to mix? (I’m a super novice cook)
You could, but you would probably have to put it in small portions, depending on how much soup there is. An immersion blender is not expensive and is a tool that is good to invest in. Make sure to by one that the blade section can separate from the motor. Easier clean up and for toveling. You only have to tovel that piece. Good luck!
Sure!