4 to 5 servings
celeriac = celery root
prepare all the veggies before starting cooking
In med. large pot, sauté on low medium heat (until translucent but not brown, about 5 min.):
1 medium yellow ONION, chopped (about 1 heaping cup)
1 T. OLIVE OIL
Add, and cook for a few minutes more, stirring frequently:
1 1/2 cups TURNIP, peeled and chopped (1/2-inch pieces)
1 1/2 tsp. dried DILL
1 tsp. ground FENNEL
Add, cover, turn up heat to bring to a simmer (for about 5 minutes):
3 cups VEGETABLE STOCK
Add, cover, continue simmering, about 5 minutes:
1 1/2 cups CELERIAC, peeled and chopped (3/4-inch pieces)
Add, and simmer for another 15 minutes, until all the veggies are tender:
2 cups YELLOW POTATOES, peeled (if not organic), and chopped (1-inch pieces)
Remove from heat, and let cool off a bit.
Add:
1 cup plain soymilk
Add:
dash of white pepper, salt to taste
Serve as is, or purée some or all of the soup, with immersion blender.
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