Prep Time: 20 minutes Cook Time: 30 minutes 8 servings
2 russet potatoes, peeled and cut into cubes
1 celery root, peeled and cut into cubes
½ cauliflower head, cut into florets
1 medium white onion, chopped
1 stalk of celery, sliced
1 garlic clove, minced
4 cups vegetable broth
2 cups water
1 cup arugula or fresh Italian parsley
1 teaspoon lemon zest
¼ cup avocado oil
¼ cup toasted pine nuts
salt and pepper
In a stockpot over medium to high heat, sauté one tablespoon avocado oil, onions, celery, garlic, and a little salt, until the onions are translucent, about 4-5 minutes. Add the vegetable broth, water, potatoes, celery root, and cauliflower. Cook over medium heat until everything is fork tender, about 25 minutes.
Purée the soup with an immersion blender or a regular blender. Blend until smooth. Season to taste with salt and pepper.
Arugula Drizzle:
Chop the arugula finely and mix with the olive oil, zest, and salt. This is best done in a food processor, but it’s not vital.
Ladle soup into bowls and drizzle with oil, freshly cracked pepper, and the toasted pine nuts.
Recipe courtesy of CB&J Blog
