cauliflower and celery root soup with roasted mushrooms

3 cloves garlic, sliced
1 onion, diced
olive oil
sea salt
1 medium head cauliflower, cut in chunks
1 medium celery root, peeled and cut in chunks
1 1/2l water + instant vegetable powder

tamari and black pepper to season
mushrooms to garnish

In a large pot, heat 2 tablespoons olive oil. Add garlic and onion and a pinch of salt , sauté until golden. Add cauliflower, celery root and vegetable broth. Bring to a boil. Cover pot, reduce heat end simmer for 15-20 minutes until the vegetables are soft. Remove from heat.
Purée soup until smooth and velvety. Season to taste with tamari and black pepper. Serve garnished with roasted mushrooms.

Variation:

For a more intense flavour, oven roast all ingredients at 200°C until soft. Add vegetable broth and purée until smooth.