Potato Celery Root Leek Soup

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Recipe submitted by ShanH, 01/13/11

Potato Celery Root Leek Soup

Ingredients (use vegan versions):

1 baseball sized celery root, peeled and chopped
olive oil, as needed
3 medium leeks, cleaned and sliced
3 cloves garlic, diced
2 pounds potatoes (I used German Butterball), peeled and chopped
5-6 cups no-chicken broth (or other veggie broth)
1/2-1 cup nondairy milk
salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees F. Coat celery root with olive oil and roast on a pan for 20-30 minutes, shaking once or twice. Heat olive oil in a large soup pot over medium heat.

2. Add leeks to hot oil and sauté until soft and translucent, 5-8 minu…

Read full article at vegweb.com

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