Creamy, Vegan Italian Root Vegetable Soup

1. 1

   In a large heavy-bottomed pot, like a Dutch oven, heat the oil gently. Add onions, garlic, leeks, and a pinch of salt and saute gently until the alliums are soft and translucent.

2. 2

   Add the diced potato and enough water to cover the potatoes, about 1/2 cup. Add another pinch of salt and simmer for about 10 minutes.

3. 3

   Now add the celery root and turnip and add just enough of the remaining water to cover the vegetables. Add a pinch of salt and simmer until all the vegetables are cooked through and tender.

4. 4

   Remove from the heat and puree: in a food processor, a blender, or with an immersion blender. Puree until really smooth and not chunky at all. Taste for seasoning.

5. 5

   Eat with a drizzle of olive oil and a sprinkle of herbs or any other garnishes you like: crispy pancetta or bacon lardons; finely diced shallot or chives; a dollop of sour cream, Greek yogurt, or creme fraiche in place of the olive oil; a little grated Parmigiana cheese or any hard aged grated cheese; a sprinkling of Aleppo or Urfa pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.