4 small celery roots or 2 large 1 leek thinly sliced 2 cloves of garlic diced 1 cup homemade bone broth 2 cups of water 1 tbsp miso 1 cup of canned coconut milk S&P Lemon juice (optional) EVOO
PREPARATION
Wash, clean and peel the celery roots. Cut in quarts like potatoes.
Saute the leeks over medium heat for 3 minutes
Add the garlic cloves.
Add the celery roots and let it cook for 2-3 minutes.
Add the bone broth and water, cover pot and let it simmer till the roots are tender.
With a hand mixer or in a blender, blend everything till homogenous.
Return to pot and add the miso. Continue cooking for 2-3 minutes over medium heat.
Add the canned coconut milk and cook for 5 more minutes.
Remove from heat. Serve with freshly cracked black pepper and lemon juice.
