Paleo Cream of Celery Soup
2 tbsp coconut oil (can sub olive oil)
1 large Red Dog Farm shallot
1 head Red Dog Farm celery
1/2 head Red Dog Farm cauliflower
2 cups bone broth or vegetable broth
2 cups water
1/2 tsp coriander
1/4 tsp celery seed
1/2 tsp salt
1/4 cup fresh Red Dog Farm parsley, coarsely chopped
Heat olive oil in large soup pan on medium high on the stove.
Coarsely chop shallots and add to pan. Stir and saute until translucent, about 2 minutes.
Coarsely chop celery and add to pan, stirring to evenly mix in with shallots.
Coarsely chop cauliflower and add to pan, again mixing evenly with celery and shallots.
Sautee for 3-4 minutes.
Mix in bone broth, water, and spices.
Cover, reduce to medium-low, and let simmer for 30-40 minutes or until the vegetables are soft.
Using an emulsion blender, mix until all smooth and one consistent thickness and consistency.
Serve by itself or with meatballs, chuck roast, or short ribs. Garnish with celery leaves, fresh parsley, black pepper or celery fritters and enjoy!