Directions

  1. Scrub carrots and potatoes (leave skins on for texture and color). Coarsely chop all vegetables. 

  2. In a large stock pot, heat olive oil over medium heat, then add onions and leeks. Cook over medium heat until translucent, 5-10 minutes. 

  3. Add celeriac, carrots, potatoes, chicken stock, water, sea salt, and pepper to taste. Cover the pot and bring to a low boil, stirring occasionally. 

  4. When vegetables are easily pierced with a fork (about 30-45 minutes), turn off heat. Puree with immersion blender until smooth. Serve with pesto, cheese, plain yogurt, or sour cream.

  5. Serve with pesto, cheese, plain yogurt, or sour cream.

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