2 tbsp olive oil

2 cloves garlic, minced

1/2 cup onion, diced

1 medium bay leaf

1 lb celery root, peeled and cubed

1 cup cauliflower florets

6 cups reduced-sodium chicken broth

1 tsp sea salt

1/2 tsp black pepper

1/2 cup heavy cream (or full-fat coconut milk for dairy-free)

Optional: 1/2 cup cheddar cheese, shredded (skip for dairy-free)

Optional: 1/3 cup green onions, chopped

Optional: Fresh cracked black pepper

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat.
Add garlic and onion, cooking 3–4 minutes until softened.
Stir in bay leaf, celery root, and cauliflower. Cook 5 minutes, stirring occasionally.
Pour in chicken broth, salt, and pepper. Bring to a boil, then reduce to a simmer for 20–25 minutes, until vegetables are tender.
Remove bay leaf. Puree the soup with an immersion blender (or blend in batches) until smooth.
Stir in heavy cream or coconut milk. Adjust seasoning to taste.
Serve hot with optional toppings like cheddar cheese, green onions, and cracked black pepper.

Add a pinch of nutmeg for depth of flavor.

Use vegetable broth for a vegetarian version.

Drizzle with truffle oil for a gourmet finish.

Add spinach or kale before blending for extra greens.