scallions, sliced into ½-inch pieces (white and light green parts separated from darker greens)
medium celery root (about 1 pound), peeled and cut into 1-inch chunks
water or broth
to 2 tablespoons lemon juice, to taste
Kosher salt and freshly ground black pepper
parsley leaves, dried well
Fresh bread for serving
Combine scallion whites and light greens, celery root and water in a medium saucepan. Cover and bring to a boil; reduce soup to a simmer and cook 15 minutes or until celery root is tender. In batches, blend vegetables with scallion greens; season soup with salt, pepper and lemon juice.
While soup simmers, heat oil over medium-high. Add parsley leaves to hot oil and cook until crispy and oil turns green, 1 to 2 minutes. Serve soup warm or chilled, garnished with parsley oil and fried parsley leaves.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.