• 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)

1. Preheat oven to 275˚F.
2. Put all ingredients into a large, ovenproof pot with a lid.
3. Bring to a simmer on the stove, then place in the preheated oven.
4. Cook for 3 hours, then remove from the oven and take off the lid.
5. Allow to cool for 10-15 minutes.
6. Remove the bay leaves, then puree the soup with an immersion blender, or in a blender or food processor in batches.
7. 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!!