For 6 Servings:
1 tbs olive oil
1 small onion, chopped
3 leeks, trimmed and sliced
1 large garlic clove, minced
1 cup of celery root, diced
3 large potatoes, peeled and chopped
2 sprigs of fresh rosemary, minced
6 cups of vegetable stock (1 vegan (Rapunzel) broth cube in 4 cups of water)
2-3 tbs chopped fresh or frozen parsley leaves
Some salt if desired
Saute onion with oil in a skillet. Add the leek slices and cook for 5 minutes.
Add the garlic and diced celery and cook for another 5 minutes.
Peel and cube potatoes and add to the mix together with the rosemary and stock.
Bring to a boil and simmer for about 20 minutes.
Let the soup cool down a bit, blend portions in a food processor until smooth. Add salt to taste and serve warm with a garnish of parsley. ©Mighty Forks 2011