Wash and dry produce. Remove skins from onions, chop 1 cup onion and 2 cups celeriac stalks. Add onion and celeriac to a large metal soup pot with olive oil and ½ teaspoon salt. Stir and cook the onion mixture for 10 minutes, uncovered, on medium-low heat.

Peel celeriac root and dice 2 cups. Dice 3 cups potatoes and 3 cups parsnip. Add the root vegetables to the pot with ½ cup water and ½ teaspoon sea salt. Cover and cook for 10 minutes on medium heat.

Remove rosemary from stems, mince and add to pot. Add 4 ½ cups water, cover and bring to a boil. Reduce to a simmer and cook, covered, for 15 minutes.

Stir in sour cream, cream, black pepper and smoked paprika. Cook, uncovered, over low heat for 5 minutes. Remove soup from heat and blend with an immersion blender directly in the pot. Taste; adjust seasonings as desired.

Serve soup with a drizzle of pumpkin seed oil, 1 teaspoon raw pumpkin seeds, a sprinkle of crushed flake finishing salt and an optional swirl of Celeriac and Avocado Verde Sauce.

Note: Local celery root with tops intact is sometimes hard to find in the winter, depending on how growers have chosen to store their crop. California-grown celeriac with leaves is usually available, or you may substitute the tops and leaves of a head of celery.

Celeriac and Avocado Verde Sauce

Soak capers in cold water, rinse capers and air dry. Remove celeriac leaves from stems, wash and dry leaves.

Peel garlic cloves and place in a food processor base with the capers. Process for 10 seconds. Slice avocado in half, remove pit and scoop out the flesh from ½ of the avocado and add to processor. Process avocado with ground pepper and smoked paprika for 10 seconds. Add celeriac leaves and olive oil to processor base and process for 10 seconds. Add verjus and process for 10 seconds. Taste and adjust seasonings as desired. Serve with a sprinkle of crushed flake finishing salt.

Image and Recipe © 2016 The Intentional Minimalist