Creamy, Vegan Italian Root Vegetable Soup

• 1/4 cup extra-virgin olive oil, plus 2 tablespoons for drizzling
• 1 small onion, peeled and minced
• 1 clove garlic, chopped
• 1 leek, trimmed, cleaned, and finely sliced
• Salt and pepper, for seasoning
• 1 medium-sized potato (any kind will do), peeled and diced
• 2 1/2 cups water, divided
• 1 celery root (about 2 1/2 pounds), peeled and diced (or swap in another root vegetable)
• 1 large turnip (about 1 1/2 pounds), peeled and diced (or swap in another root vegetable)
• Optional garnishes, listed in step 5 below

1. In a large heavy-bottomed pot, like a Dutch oven, heat the oil gently. Add onions, garlic, leeks, and a pinch of salt and saute gently until the alliums are soft and translucent.
2. Add the diced potato and enough water to cover the potatoes, about 1/2 cup. Add another pinch of salt and simmer for about 10 minutes.
3. Now add the celery root and turnip and add just enough of the remaining water to cover the vegetables. Add a pinch of salt and simmer until all the vegetables are cooked through and tender.
4. Remove from the heat and puree: in a food processor, a blender, or with an immersion blender. Puree until really smooth and not chunky at all. Taste for seasoning.
5. Eat with a drizzle of olive oil and a sprinkle of herbs or any other garnishes you like: crispy pancetta or bacon lardons; finely diced shallot or chives; a dollop of sour cream, Greek yogurt, or creme fraiche in place of the olive oil; a little grated Parmigiana cheese or any hard aged grated cheese; a sprinkling of Aleppo or Urfa pepper.

extravirgin olive oil, onion, clove garlic, salt, potato, water, celery root, swap, below

Taken from food52.com/recipes/67079-creamy-vegan-italian-root-vegetable-soup (may not work)