Celery Root, Coconut and Shitake Soup Recipe Video
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.
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.
Chef
