| | 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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| 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) |
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