I've been playing around with celeriac, also known as celery root. It's the bulb of the celery plant, in case that wasn't obvious. It's high in fiber, Vitamin K, C, and B, and a good bunch of minerals we need, and lower in carbs than potatoes so it's a healthy sub for them. It has a mild taste and can be eaten raw or cooked. You can shred it into coleslaw, puree or mash it, or slice it into cubes to use in soup, like I'm doing in this recipe.

The triple win here is that it thickens the soup, adds great texture, and a has a mellow flavor that combines well with other vegetables. Here I combine it with carrots, leeks, and white beans to get a thick, sweet and savory soup. It freezes and reheats well, and can be a side or the main dish.

You can use cannellini beans or you substitute with Navy beans or other white beans. And if you don't have a leek on hand, use a yellow onion. You can also leave the beans out, or add other vegetables like broccoli and cauliflower.

This soup goes great with any kind of bread or croutons, melba toast, or parmesan biscotti. Or consider adding some cauliflower rice, and maybe some kale pesto on top for some added greens. To elevate the creaminess with something a bit tangy, top it with some cashew cream, sunflower seed cream, or yogurt or dairy free yogurt.