{No-Cream} Creamy, Velvety Root Vegetable Soup

In need of a {creamless} creamy, healthy winter soup recipe? Look no further! This recipe does a great job exchanging cream with vegetables by blending starchy white vegetables to make the soup creamy and luxurious.  I promise you won't miss the cream here!

An extra bonus: it is literally as easy as chop, boil, blend.  Plus, though white foods tend to get a bad reputation, did you know that white vegetables are actually super nutritious, and have cancer fighting properties? Let's dig in...

Creamy Cauliflower and Celery Root Soup

1/2 cup French lentils
2 bay leaves
1 onion
2 cloves garlic
1/2 head of cauliflower
1 small celery root
1/2 teaspoon cumin
Salt, Pepper to taste
Optional toppings: olive oil/truffle oil, paprika, chopped hazelnuts

1.  Boil one pot of salted water.  Once boiling, add lentils and 1 bay leaf.  Simmer until lentils are tender, approximately 30 minutes, and drain.
2.  Heat olive oil in a large pot.  Add onion and saute until translucent, about 5 minutes.  Add garlic and cook another 2-3 minutes.
3.  Add cauliflower and celery root to onion mixture, stirring to combine.  Fill the pot with water until the water barely covers the vegetables.  Season with cumin, salt, and pepper, and add remaining bay leaf.  Simmer until vegetables are tender, approximately 15-20 minutes.
4. Puree vegetable mixture in a blender until smooth.  Careful with the heat here- vent the lid or cover with a towel to ensure you don't have a soup mess on your hands!
5.  Adjust seasoning to taste.  Add lentils, and stir to incorporate.
6.  Serve topped with a drizzle of good olive oil (or truffle oil!), a sprinkle of paprika, and some chopped hazelnuts for crunch.  Enjoy!

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