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Celery Root, Coconut And Shitake Soup

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Ingredients
  Celery root 1 Ounce
  Thai coconut 1 Medium, flesh/meat
  Shitake mushrooms 6 Medium
  Water 1⁄2 Cup (8 tbs)
  Cultured vegetables/Apple cider vinega 1⁄2 Cup (8 tbs)
  Milk kefir/Cultured coconut cheese 1⁄4 Cup (4 tbs)
  Hemp seeds 1⁄4 Cup (4 tbs)
  Coconut butter 1 Tablespoon
  Thyme 4 Tablespoon
  Celtic sea salt 1 Tablespoon
  Miso 1 Tablespoon
  Nori 1 Large
  Avocado 1⁄2 Medium
  Colostrum 1⁄2 Teaspoon, powdered
  Chlorella 1 Teaspoon
  Smoked paprika powder 1 Teaspoon
  Milk kefir 1 Tablespoon
Directions

MAKING
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.

SERVING
7. Serve in a bowl, garnish with shards of nori, avocado, powdered colostrum, chorella, milk kefir and sprinkle smoked paprika powder.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian, Raw
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Servings: 
2

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