What's For Dinner: Creamy cauliflower and green tea soup

The winter storm yesterday inspired last night's earthy, rustic dinner, Creamy Cauliflower and Green Tea Soup and Baked Chicken with Mushrooms and Leeks. And yes, we still have our Christmas tree up. Don't judge.

{ baked chicken with special South Beach farmers market dried herb blend,
served with sauteed leeks and mixed mushrooms with a balsamic reduction }

{ creamy cauliflower and green tea soup }

Creamy Cauliflower and Green Tea Soup

1 medium sized cauliflower, cut into small florets
1 leek, the white part plus some of the green part, thinly sliced 

4 cloves garlic, chopped 

1 medium sized celery root, diced 

2 cups water

3 cups green tea 

3 springs of fresh thyme or any herb (I used parsley because that's what I had) 

1 lemon's juice 

Kosher salt and pepper
2 tablespoons olive oil

Heat oil in a large saucepan. Add leek and garlic and saute for 5 minutes. Add celery, cauliflower, lemon juice and saute for another 5-7 minutes. Add in the water and green tea (enough to cover), thyme, salt and pepper. Bring it to a boil. Simmer on medium low and cover the pan. Cook the soup for about 20 minutes until the vegetables are tender and puree in a blender. Serve warm, sprinkle olive oil on top.