Almond and Grape Soup
Peel and finely chop onion, garlic and celery root. Toast almonds in hot oil, stirring, until golden-brown. Then stir in onion, garlic and 150 grams (approximately 5 ounces) celery root. Sauté vegetables briefly, then add chicken broth and coconut milk. Simmer, stirring occasionally, about 15 minutes.
Rinse grapes and drain well.
Puree soup until smooth. Season with salt and cayenne pepper. Divide among bowls, top with grapes and season with freshly ground pepper.
Serve with white bread, if desired.