Recipe: Winter Roots Soup
Winter Roots Soup
1 celery root (also known as celeriac root)
½ pound of small white potatoes
1 medium sized sweet potato
½ yellow onion
2 stalks of celery
4 tablespoons of olive oil
1 quart of vegetable stock
¼ cup of Coconut Yogurt
Salt and Pepper to taste
| Preparation | Preheat oven to 425° F.
Peel and dice the parsnips, celery root, turnips, potatoes, and sweet potato. Mix with 2 tablespoons of olive oil, salt, and pepper, and line a sheet pan.
Roast vegetables for 30 to 40 minutes. For the first twenty minutes, check every 10 minutes, and then check every 5 minutes afterwards. Roast until your vegetables are soft.
Heat 2 tablespoons of olive oil in a 4 quart pot on high heat until hot. Add onion, carrots, and celery, and lower heat to medium high. Stir often until onions are translucent. Add Vegetable stock, salt, and pepper. Cover and heat until it reaches a small boil. Add in roasted vegetables after they are finished cooking. Cook for 10 to 15 minutes.
Use an immersion blender or in small portions blend in a food processor. Stir in coconut yogurt, and season to taste.