Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 6 to 8
© Anya Kassoff

How to Make It

Step 1    

Heat the oil in a large saucepan over medium heat. Add leek, garlic and ginger and sauté for 10 minutes, stirring periodically.

Step 2    

Add celeriac, beets, salt and 6 cups of filtered water. Bring to a boil over high heat, reduce heat to a simmer and cook for 30 to 35 minutes, until vegetables are soft throughout.

Step 3    

Puree soup in a blender in batches, taking care not to splash the hot liquid. Adjust salt and add pepper to taste. Serve warm garnished with avocado cubes and cilantro leaves.

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