Vegan/Gluten Free Fennel and Celeriac Soup

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Ingredients:

-1 fennel bulb, thinly sliced (save the fronds for garnish)

-2 celeriac (also known as celery root), skinned and diced

-2 sweet potatoes, skinned and diced

-1/4 cup onion, chopped

-3 gloves garlic, minced

-1 tablespoon coconut oil

-7 cups vegetable broth (or chicken broth, bone broth, whatever you prefer)

-salt and pepper to taste

In a large pot, add the coconut oil and onions. Once translucent, add the fennel, celeriac, and sweet potatoes until cooked through. You can use some of the broth to help the cooking process. Add the garlic right before shutting off the stove. Let cool slightly, then transfer the vegetables to a food processor or blender, and blend until smooth, adding water or broth to the mixture to help the process along. Return the mixture back into the pot, adding the rest of the broth. Let simmer on low for about 30 minutes, and add salt and pepper to your liking. Enjoy!