How about steepin’ out with some new veggies in 2015?
This soup is a light and refreshing chowder delicious on it’s own and even better with roasted fish added. Due to my delicate constitution (or delicate humors) I can’t eat onions/leeks/garlic lately but the herbs give this soup tons of flavor.
When peeling the celery root you will notice a strong celery flavor (didn’t see that coming!) but I guess I was surprised as it looks nothing like celery. It has a mild flavor that is an excellent potato substitute. Double down on the parsnip for a sweeter soup.
The herbs will come off their stem when cooking–no need to take off leaves in advance.
Celery root, peeled and cubed
Parsnip, peeled and cube
Big bunch or fresh oregano and/or thyme
Kale or other green vegetable
Cover celery root, parsnip and herbs with water and bring to a boil