My husband and son were pleasantly surprised by this random soup invention of mine!

Soup can be for any occasion, especially when it is rainy and cold outdoors.

Recipe:

1 celery root, peeled, thickly sliced
1 yellow onion, peeled and halved
2 medium garlic cloves, peeled
1 cauliflower head, chopped into florets
1 cup fresh spinach leaves
1 15 ounce can garbanzo beans, drained
1 teaspoon dried parsley
1 15 ounce can coconut milk
1 teaspoon dried thyme
2 cups bouillon (ensure its gluten free, we use Herb Ox)
1 cup room temperature water
1 Tablespoon Olive oil
Salt and ground black pepper to taste

Place celery root, onion, garlic, and cauliflower on a baking pan and broil High for 10minutes. Remove from oven and place in food processor spinach and beans. Food process until pureed or minced.

Transfer purée to a large soup pot. Add parsley, coconut milk, thyme, bouillon, water, olive oil, salt and pepper.

Bring to a boil then simmer for 3 minutes. Transfer to serving bowl and enjoy immediately.