1 onion, diced
1 small leek, cleaned and chopped
1 celery root, peeled and chopped into cubes
2 small carrots, chopped
1/4 accord squash, diced
2 cups vegetable broth
1/2 cup soymilk
Oil, as needed (or water)
Salt, to taste
1) In a soup pot, heat about 1 tablespoon of oil or water. Add onions and leek. Cooke for about 5 minutes, or until onions are translucent. Add chopped vegetables and cook for 5 to 10 minutes, or until vegetables start to sweat.
2) Add broth and bring to a low simmer. Cover and cook for 20 to 30 minutes, or until vegetables are tender.
3) Turn off heat. Add soymilk and blend soup until smooth. I use an immersion blender. Salt to taste. Enjoy!
This is a really light flavored soup that lets the delicate flavor of fall vegetables shine though. I tossed it together and it got great reviews so I decided to post it for next time I have celery root. I actually used leftover squash that was cooked and added it at the end.
Source of recipe: I came up with this because I had a celery root to eat!