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Serves 6-8
4-6 head of garlic (depending on how garlicky you want the soup to be)
4 tablespoons of extra virgin olive oil
salt and fresh ground black pepper
3 medium onions, chopped
1 1/2 pounds of celeriac root, peeled and chopped (about 2-3 large knobs)
1 pound of cauliflower, chopped into small pieces (about 1/2 a head)
2 quarts of vegetable stock or Ultrabroth
2 teaspoons salt
Chive Oil (recipe below)
Broccoli micro greens for garnish (optional)
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