About this recipe:
Celery root is one of those things you find in a market, you look at and think it looks pretty interesting but you are not quite sure what to do with it. In this recipe it gives a sweet, smoky flavor to the soup that will please your taste buds. Celery root also happens to be high in fiber, potassium, magnesium and vitamin B6. 
Ingredients:
• 1 small to medium sized celery root, peeled and diced
• 2 leeks, sliced in rings
• 1 or 2 red potatos, diced
• 2 c. vegetable stock
• 2 T. dried mint
• 1 T. ginger powder
• pomegranate seeds for decoration
• coconut oil for stir frying
1. Melt some coconut oil in a dutch oven or soup stock pot and sauté the leek rings until semi translucent (3 - 4 minutes). Add in the diced celery root and potatoes, sauté for another 4 minutes.
2. Cover the stir fry with vegetable stock.
3. Simmer for 10 minutes or until the potato / celery root is tender.
4. Take a stick mixer and blend into a smooth soup. If you don't have a stick mixer (which I highly recommend) you can use the blender. Add the dried mint and ginger.
5. Scoop in soup bowl or plate and sprinkle with pomegranate seeds.
Makes a good pot of soup, 6 - 8 servings.
