Celery Root & Cauliflower Soup with Savory Granola


  • 1/4  cup olive oil
  • 1/2 large head cauliflower, cut into bite-size florets
  • 1 medium celery root, cut into bite-size florets
  • 1/3 cups shallot, diced
  • 2 large cloves garlic, minced
  • 1 Tablespoons fresh ginger, minced
  • 4 cups chicken/vegetable stock
  • Salt + pepper, to taste and season with throughout cooking


  • In a pan,heat the olive over medium heat. Once the oil is hot, add the shallots, garlic and ginger. Saute over medium-low heat until the shallots are just translucent, about 3 minutes. Add the celery root and cauliflower. Season with salt and pepper, and sauté about 5 minutes.
  • Add stock, mix well and turn to low heat. Simmer about 20 minutes. 
  • Transfer the soup to high-speed blender and blend until completely smooth. 


  • 1/2 cup raw chopped hazelnut
  • 1/4 cup raw sunflower seeds
  • 1/2 cup raw pumpkin seeds
  • 1/4 cup raw pistachio 
  • 1 tbsp chili flakes(optional)
  • 1/2 tbsp coriander seeds
  • 1/2 tbsp fennel seeds
  • 1/2 tsp salt
  • 1 tbsp Pines Real Green food powder
  • 4 tbsp coconut oil


  • Preheat the oven to 320 F.
  • Grind the coriander seeds, fennel seeds and salt. 
  • Mix all the ingredients together, transfer onto a baking pan. Bake for 20 minutes. 

Leave a comment

Please note, comments must be approved before they are published