This silky Celery Root Soup is deliciously nourishing. The grilled oyster mushrooms add an extra kick to the earthy base. And the wild garlic pesto makes it special and tasty and our ayurvedic herbal blend The Mountain Monk awakens your personal Inner Monk for a sense of centered ease and balance.

Ingredients:

Serves 3-4

3 cups peeled, small-diced celery root
1 small apple, small-diced

2 potatoes, small-diced
2 onions, chopped

3 sprigs fresh thyme

2 tbsp Ghee (clarified butter)
Salt, pepper and nutmeg to taste

500gr Oyster mushrooms
1 tbsp The Mountain Monk

1 tbsp Ghee

1 bunch wild garlic, washed and chopped

150gr Sunflower seeds

100ml Olive Oil

Salt and pepper to taste

Roughly chop the onions and fry them together with the thyme sprigs for 2 min in Ghee. Add diced celery root, apple and potato and fry for another 2 min. Add boiled water until vegetables are covered and cook until the celery root and potatoes become soft (about 20 min). Season to taste with salt, pepper and nutmeg. Add in high speed mixer and blend until smooth. Add more water if needed.

Melt the ghee, add The Mountain Monk adaptogenic powder and the oyster mushrooms and fry them for 3 min.

For the pesto add the wild garlic, sunflower seeds, olive oil in a high speed blender and blend until smooth. Add salt and pepper to taste.

Portion the celery soup into bowls and top with the fried oyster mushrooms and a dollop of wild garlic pesto.

Serve with fresh sourdough bread and salty butter.