| 8 | 40 | 137 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 8 |
| 2 tbsp | Extra virgin olive oil |
| 1 large | White onion (diced) |
| 2 clove(s) | Garlic (peeled and diced) |
| 908 gm | Celeriac (celery root - peeled and diced) |
| 454 gm | Parsnip (peeled and diced) |
| 1 1/2 tsp | Sea salt |
| 5 cup | Water |
| 1 dash | Black pepper (optional - to taste) |
1. In a medium-large pot, sauté onion and garlic with oil at medium heat, until softened.
2. Add remaining vegetables and salt, mix well and cover for about 5 minutes.
3. Add water and bring to a boil, then reduce heat to simmer for 15 minutes.
4. Remove from heat and puree in food processor or with immersion hand blender.
| Vegetables | 2.8 |
