Ingredients

• 3 tablespoons extra-virgin olive oil, or avocado or perilla oil, plus more for garnish [optional]
• One 1-pound celery root, peeled and cut into 1-inch cubes
• 2 celery stalks with leaves, cut into 1-inch pieces
• 1/4 cup minced dried onion or 1/2 red onion, chopped
• 1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried rosemary
• 1/2 teaspoon sea salt, preferably iodized
• 1/2 teaspoon cracked black pepper
• 3 cups organic vegetable broth
• 1/2 lemon
• 3 tablespoons chopped flat-leaf parsley, for garnish

Directions

1. In a large dutch oven or heavy saucepan, heat the 3 tablespoons of olive oil over medium heat. Add the chopped celery root, celery, onion, rosemary, salt, and pepper, and cook for about 5 minutes, until the celery root and celery start to soften and brown a bit.

2. Add the broth and lemon, and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes. Stir occasionally and check to see when the celery root is tender. Once it is, remove from heat.

3. Transfer about half of the mixture to a high-speed blender and blend on the purée or soup setting until smooth and creamy. Repeat with the rest of the mixture and then reheat the whole batch in the dutch oven for about 5 minutes. To serve, pour into serving bowls and garnish with parsley. Drizzle 1 tablespoon olive oil over each bowl, if desired.

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