Nothing beats eating a comforting bowl of hot soup on cold winter nights. Jillena Hernández created this delicious and nutritious recipe using celery root (or celeriac), leeks, and hazelnut. It’s hearty, complex, and full of flavor!

Yield: Serves 6

Celery Root and Hazelnut Soup

Ingredients:

• 2 leeks, washed and sliced thin
• 2 cloves garlic, minced
• 1/4 tsp sea salt
• 1/2 c dry sherry
• 2 tsp thyme, minced
• 4 bay leaves
• 2 celery root, peeled and cubed
• 8 c low sodium organic vegetable stock
• 4 oz dried hazelnuts
• 1 tsp lemon zest
• 1/2 tsp nutmeg
• 1/4 tsp ground pepper
• 2 t white vegetarian miso paste
• Finishing salt to taste

Instructions:

1. In a large heavy-bottomed pot heat the sherry slightly, about 30 seconds. Add the leeks, garlic and sea salt sautéing until the leeks begin to turn light brown.
2. Add the thyme, bay leaves, celery root, stock, and hazelnuts. Simmer, covered until the celery root is completely cooked and easily pierced by a fork, approximately 40 minutes.
3. Remove from heat and throw out the bay leaves. Add the zest, nutmeg, pepper and miso. Blend with a hand blender or in batches in a counter top blender until very smooth. Salt to taste.
4. Serve with a hearty, seeded wheat.

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