To make the soup, in a medium sized soup pot, over medium heat, add coconut oil and asafetida and sauté powder for 2-3 minutes, until you smell garlic and onion flavor.

Add carrot, celeriac, salt, pepper and thyme; sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add green beans; cook 5 minutes. Stir in chicken, and sprinkle with cheese. Discard thyme.

Variations: can add curry, red chili pepper and some canned coconut milk (unsweetened, no thickeners) to convert this into a Thai soup recipe.