Celery Root & Cauliflower Soup with Savory Granola

Ingredients 

• 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

Direction

• 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. 

Granola: 

• 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

Direction

• 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.