Friday, March 17, 2017
Spring has...not sprung. At least not yet. It's still kinda cold and miserable and I'm really just over it. Since winter is still crashing on our collective couch, a nice and easy root vegetable soup is in order. This one is super creamy, but involves no dairy analogs or other tricks. The potato does all that work. Other than water, oil and seasonings, here are your ingredients:
Doesn't get much simpler than that. The simplicity is also a bonus for customization. You can change this up however you like and probably not go wrong.
1 small sweet yellow onion, diced
1 clove garlic, minced
1 leek, cleaned, trimmed and sliced
1 medium red potato
1 large turnip, peeled and diced
1 celery root (around 2 pounds), peeled and diced
2 1/2 cups water, divided
salt and pepper
1/4 cup olive oil
Another savory oil, for drizzling (I used truffle oil, but avocado oil would be nice too)
Heat the oil in a large pot over medium heat. Add the onions, garlic and leeks with a bit of salt and cook until soft, stirring occasionally.
Add the potato and enough water to cover everything, about 1/2-3/4 cup and bring to a simmer. Let it simmer for 10 minutes.
Add the celery root and turnip and enough of the remaining water to cover the veggies. Throw in a pinch of salt and a few grinds of pepper, then continue to simmer until the root veggies are tender.
Throw everything into a blender (or use an immersion blender in the pot) until everything is smooth, then return it to the pot. Taste and adjust the seasoning as needed. Ladle into bowls and finish with a drizzle of oil or some vegan cheese or croutons.