This is one of the easiest recipes to make. It might not be the prettiest, but the flavor of the celeriac makes up for it. For a heartier meal, add a cup of wild rice to the soup bowl before serving.
2 big carrots, chopped into small bits
1 leek, thinly sliced
3 peeled celeriac, cubed
4 cups stock
1. Sauté carrots and leek in large pot or dutche oven (stupidly, I started this in a fry, but then transferred to dutch oven)
2. Add celeriac + 4 cups of stock and cook about 15 minutes.
3. Remove from heat and loosely puree w/hand blender
4. Add 1 ts sesame oil and 1 TB Bragg’s Amino Acids (or soy sauce)