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Leek and Root Vegetable Puree Recipe

Ingredients
  • oil, for sauteing
  • 5 leeks, rinsed, chopped
  • 1 celery root, peeled, coarsely chopped
  • 1 parsley root, peeled, sliced
  • 5 potatoes, peeled, diced
  • 5 stalks celery, chopped
  • 1 zucchini, sliced
  • 3 tablespoons chicken bouillon
  • 2 teaspoons salt (optional)
Directions
Heat oil in an 8-quart soup pot, and add all the veggies. Sauté briefly, then add seasonings. Fill pot with water, bring to a boil, then lower heat. Let soup simmer for 1 hour, or until vegetables are soft. Cool briefly, then blend with a stick blender. Rewarm before serving. Enjoy!
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