You can add rutabaga, parsley root or other favourite vegetables and serve it partially pureed or as is.
Makes 8 servings
1. Heat olive oil in a large, heavy saucepan and add onion, garlic. Cook gently until wilted and tender about 5 minutes.
2. Add celery root, parsnips and carrots. Cook a few minutes. Add 4 cups¬†stock, thyme, half the salt and pepper to taste. Simmer gently 15 to 20 minutes, covered,¬†until vegetables are tender.¬†Puree some of the vegetables if you wish to have a thicker soup or leave as is. Add more stock or water if necessary.
3. Add kale or chard and cook 5 to 8 minutes until tender. Season to taste.