Active Work Time: 15 minutes Serves: 8-10 No gluten and can be dairy-free
Ingredients
1 bunch of celery
2 celery roots (also called celeriac), peeled and diced
3 leeks, washed well and chopped
1 bay leaf
8 (or more) c good vegetable broth
1-6 T organic ghee (or use olive oil... it won't taste as rich, though)
Sea salt and pepper to taste. Add salt at the end to keep salt levels to a minimum.
Sprinkle with dulse flakes to boost mineral content.
Directions
Chop the veggies, and plop them in a crockpot with broth and a bay leaf. Cook for 3-4 hours, until the veggies are soft.
In batches, puree the soup in a blender or food processor. Return to the crockpot, add the ghee and salt and pepper to taste. Sprinkle lightly with dulse flakes just before serving as a garnish.
You can keep this in the crockpot for several hours on the "Keep Warm" setting with no damage to the soup. You may have to add some water.
