• Step 1

  Add onion and oil to stockpot on MED-LOW. Cook, stirring often, 10 min or longer, until onions are soft and translucent, but not browned.

• Step 2

  Add stock and celery root; season with salt and pepper.

• Step 3

  Bring to boil on HIGH; reduce heat and simmer 5 min until celery root is tender.

• Step 4

  Remove pot from heat. Ladle into warm bowls.

• Garnish with chives or scallions. •Try adding 1/2 tsp A. Vogel Herbamare Herb Seasoning Salt for additional flavor. • Replace vegetable stock with chicken stock if preferred.

Note: When servings & ingredients are modified, nutrition & directions may vary.