Heat Coconut Oil (1 tablespoon) in a large pan. Sautee the Sweet Onion (2) and Garlic (4 clove) until tender.
Add 4 cups of Vegetable Stock (4 cup). You may need to transfer to a large soup pot at this point.
Add chopped Celery Root (2) and Bartlett Pears (2). Bring to a bowl and then let simmer on low for 15-20 minutes until the celery root and pear is tender.
Using an immersion blender or stand up blender blitz the ingredients until you've reached your desired texture. Add thyme and season to your liking.
Preheat oven to 350 degrees F (180 degrees C).
Cut Gluten Free Bread (4 slice) into bit sized cubes and place into a mixing bowl.
Drizzle Gluten-Free Bread (4 slice) with Extra-Virgin Olive Oil (1 tablespoon), followed by Fine Sea Salt (1/4 teaspoon) and Ground Black Pepper (to taste), Italian Seasoning (1/2 teaspoon), Dried Thyme (1 teaspoon), and Garlic Powder (1/4 teaspoon).
Bake for 10-15 minutes. Be careful they don't burn. Check at 10 minutes and they are done when they are crispy and golden brown.