- 1 large bunch of fresh celery stalks
- 4 garlic heads
- 1–1.5 cups of nut milk
- salt
- olive oil
This is an incredibly simple recipe. Preheat your oven to 200°C. Separate the celery stalks from the bunch, wash them, and place them on a baking sheet lined with parchment paper. Remove the outer papery layers from the garlic heads, separate the cloves, and keep them in their skins. Arrange the garlic cloves alongside the celery on the baking sheet. Drizzle generously with olive oil and sprinkle with salt.
Roast for 30–40 minutes until the celery turns golden brown and the garlic releases a roasted aroma.
Transfer the roasted celery and peeled garlic cloves to a blender. Add a drizzle of aromatic olive oil, one cup of nut milk, and a pinch of salt. Blend until smooth. If you prefer a thinner consistency, add more nut milk as needed.
For a refined presentation, drizzle the soup with pumpkin seed oil, and garnish with diced avocado and walnut pieces.
This is an incredibly simple recipe. Preheat your oven to 200°C. Separate the celery stalks from the bunch, wash them, and place them on a baking sheet lined with parchment paper. Remove the outer papery layers from the garlic heads, separate the cloves, and keep them in their skins. Arrange the garlic cloves alongside the celery on the baking sheet. Drizzle generously with olive oil and sprinkle with salt.
Roast for 30–40 minutes until the celery turns golden brown and the garlic releases a roasted aroma.
Transfer the roasted celery and peeled garlic cloves to a blender. Add a drizzle of aromatic olive oil, one cup of nut milk, and a pinch of salt. Blend until smooth. If you prefer a thinner consistency, add more nut milk as needed.
For a refined presentation, drizzle the soup with pumpkin seed oil, and garnish with diced avocado and walnut pieces.
