• Cooking Time: 3 1/2 hours
  • Servings: 6 to 8
  • Preparation Time: 15 minutes


  • 8-oz celery root, peeled and chopped into 2-inch pieces
  • 1 rutabaga, peeled and chopped into 2-inch pieces
  • 3 carrots, chopped into 2-inch pieces
  • 3 leeks, white and pale green parts only, washed well and chopped into 2-inch pieces
  • 1 small onion, roughly chopped
  • 3 bay leaves
  • salt and pepper to taste
  • 6 cups vegetable broth
  • low-fat Greek yogurt (optional garnish)


  • Preheat oven to 275˚F.
  • Put all ingredients into a large, ovenproof pot with a lid.
  • Bring to a simmer on the stove, then place in the preheated oven.
  • Cook for 3 hours, then remove from the oven and take off the lid.
  • Allow to cool for 10-15 minutes.
  • Remove the bay leaves, then puree the soup with an immersion blender, or in a blender or food processor in batches.
  • Serve hot with a dollop of low-fat Greek yogurt.


Adapted from a cookbook recipe, this soup is so easy and so full of rich, creamy flavors that you won't believe it has no fat in it!!

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