Ingredients:
2 tablespoons olive oil
1 cup chopped onions
2 cloves minced garlic
2 bay leaves
1 medium celeriac, peeled and diced
1 cup pear juice
4 cups vegetable stock or 4 cups chicken stock
1 large potatoes, peeled and diced
salt and pepper
Directions:
Saute onion in oil for about 5 minutes, add garlic and bay leaves.
Cook for about another 5 minutes.
Add the remaining ingredients and bring to a boil.
Reduce heat and simmer for about 30 minutes or until vegetables are tender.
Remove bay leaves and puree soup using a hand blender or food processor.
Season with salt and pepper, serve hot.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.