1. Roughly chop Celery Root. Put that in a blender.
2. Take out meat/flesh from coconut.
3. Put in shitake mushrooms.
4. Pour water in blender and blend. Make puree.
5. Add cultured vegetable, pour in milk kefir, hemp seeds, coconut butter, thyme and salt. Blend for few minutes.
6. Add miso to the soup and blend again.
7. Serve in a bowl, garnish with shards of nori, avocado, powdered colostrum, chorella, milk kefir and sprinkle smoked paprika powder.