Celery Root, Apple and Leek Soup

Ingredients

• 3 medium celery roots 500 gr. peeled
• 2 small granny smith apples
• 2 leeks
• 1/2 yellow onion
• 300 gr. yellow potatoes
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 leaf fresh sage
• fresh chives to taste
• 1 cup organic soy milk or unsweetened oat milk
• 1 clove garlic
• 1/2 stick vegan butter or butter
• 1 tbsp Extra-virgin olive oil
• salt, pepper, coconut sugar to taste
• filtered water

Instructions

1. Peel the apples, the celery root, the leeks and the onion. Cube all the vegetables and sauté in butter and olive oil (also adding the garlic) in your pot for 5 minutes, until they are caramelized.
2. Add the herbs, a teaspoon of salt, a teaspoon of coconut sugar and some pepper. You will adjust this later on and you will definitely have to add salt to taste.
3. Add your milk, and then enough water to cover all the vegetables completely.
4. Bring to a boil, then set to simmer and cook for 45 minutes covered with a lid and stirring occasionally. You may have to add some water (or milk) half-way through. Taste and adjust salt and sugar.
5. Remove the garlic now, and puree with an immersion blender or in your Vitamix, adding more water and milk as needed to reach a velvety texture and consistency.
6. Serve warm, without cheese and, in my opinion, without croutons. It's perfect as is. Welcome, beautiful autumn.