I can do soup all year round. Soup has got to be the most soothing food one can eat. But making soup that has a deep flavor and is meaty is not so easy. I love cream soups but this offering is 100% vegan. No cheese, no milk. The liquid is all vegetable stock. You will see that the soup was left very rustic. The puree is done just enough to shred all the ingredients but not done so much that the result is a smooth finish.
- 2 tbsp butter
- 3 med-large leeks, white and light green parts only rinsed well and sliced thin
- 4 large garlic cloves, sliced thin
- 1 large celery root, peeled and cubed into 1’ pieces
- 3 large stalk of broccoli, stems and crown chopped into 1” pieces
- 4 cups organic vegetable
- Freshly ground pepper (either black or white pepper)
- Add the butter and stir until melted then add the leeks and sauté over medium heat until wilted, about 5-6 min. Salt and pepper to taste.
- Add the garlic and stir until fragrant, about 30 – 60 seconds. Add the rest of the veggies and saute for a couple of minutes.
- Finish by adding the stock, bring to a boil, lower the heat and simmer until the celery root is fork tender, about 25 – 30 minutes. Puree the soup in batches using a Cuisinart. I do a double puree. After the first round of pureeing, I do it again. You need a second bowl to pour the pureed soup into while pouring from your pot into the Cuisinart. Put back into the cooking pot. Season with salt and pepper. If you do not like the soup this thick, then add more stock. Enjoy!