SERVES 6 TO 8 / PREP TIME: 10 MINUTES / TOTAL TIME: 30 MINUTES
| apples | 1 |
| olive oil or coconut oil | 1 tsp |
| sweet onion, chopped | 1 |
| celery seeds | 1 tsp |
| celery roots (about 1 pound each), peeled and cut into ½-inch cubes | 2 |
| cauliflower, coarsely chopped (about 3 cups) | ½ head |
| chicken stock | 5 cups |
| full-fat coconut milk or heavy cream | ½ cup |
| Salt and white pepper |
Chop 1½ of the apples into large chunks. Set aside ½ apple for garnish.
In a large Dutch oven or soup pot, heat the oil over medium heat. When shimmering, add the onion and sauté until translucent, 4 to 5 minutes. Sprinkle in the celery seeds and stir.
Increase the heat to medium-high, add the celery root, cauliflower, chicken stock, and apple chunks and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the celery root, cauliflower, and apple are softened, 10 to 15 minutes.
Remove from the heat and stir in the coconut milk, seasoning to taste with the salt and pepper.
Working in batches, puree the soup in a blender
Ladle the soup into bowls. Slice the remaining ½ apple and use the apple slices to garnish your soup bowls.
