In our first immersion in the Prajna temple on Friday, we combined prana building yoga practices with medicinal food. This practice was timely, for in this change of season, people typically succumb to colds and sickness. We did a practice to fortify the body, purify the blood and warm the soul. Surya crafted the tasty soup dish below, savoring the rich rasa of the harvest season.
CREAMY CAULIFLOWER AND CELERY ROOT SOUP
WITH ROASTED SHIITAKE MUSHROOMS
This creamy cauliflower soup is a delightful fall dish to warm the belly chakra. I enjoy this soup when the fall rains come and the grasses whither. I love adding different vegetables from the local farmerās market to the soup to vary the flavors. This one has celery root and roasted shiitakes to give the soup a yummy, savory taste.
Roast the garlic for this soup as the celery root needs the contrast of the deep mellow flavor, since there is no dairy to counter its pungency.
SERVES 4 to 6
2 large garlic bulbs
2 tablespoons plus 2 teaspoons extra virgin olive oil, divided
Sea salt
1 medium onion, diced
1 medium-large head cauliflower (2 Ā½ pounds), cut in Ā½-inch chunks
1 medium celery root (1 pound), peeled and cut in Ā½-inch dice
6 cups filtered water
1 teaspoon tamari
Freshly ground black pepper
Roasted shiitakes to garnish (recipe follows)
Preheat oven to 400Ā°F.
Slice Ā¼ -inch off top of each garlic bulb, drizzle tops with 1 teaspoon olive oil each, and sprinkle with a pinch of salt. Wrap bulbs in a piece of parchment paper, then in foil, and seal tightly. Place in the oven and roast for 1 hour or until cloves are soft and golden brown. Set aside to cool.
In a large pot, warm the remaining 2 tablespoons of olive oil over medium heat. Add onion and 1 Ā½ teaspoons salt, and sautĆ© for 5 minutes, or until golden. Add cauliflower, celery root, and water. Stir, raise heat, and bring to a boil. Cover pot, reduce heat to low, and simmer for 15 to 20 minutes or until vegetables are soft but not falling apart. Add tamari and remove from heat.
