Coconut celery soup puree

Finely chop the onion (65 g) and garlic (2 cloves).

In a large pot, heat olive oil (2 tbsp) over medium heat. Once the oil is hot, add the prepared onion, garlic, and bay leaf (1 piece) to the pot. Sauté until golden brown, about 5-7 minutes.

Dice the celery root (450 g) and add it to the pot along with the cauliflower florets (70 g).

Then pour in the chicken broth (1400 g), add sea or pink Himalayan salt (1 tbsp) and black pepper (1/2 tsp).

Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, until the celery is tender.

Remove the pot from the heat and discard the bay leaf.

Add coconut milk (120 g) to the soup and use an immersion blender to puree the mixture until smooth.

When serving, you can add some crispy bacon (4 strips) and chopped green onions (35 g or 6-7 stalks) to the soup.