Celeriac and Carrot Soup

Peel and dice the onion, celeriac, and carrots into roughly even pieces to ensure uniform cooking. Set the prepared vegetables aside.

Heat a generous drizzle of olive oil in a large pot over medium heat until shimmering. Add the diced onion and sauté, stirring occasionally, until softened and translucent.

Add the diced celeriac and carrots to the pot and stir to coat them in the olive oil. Cook briefly to lightly sweat the vegetables and begin releasing their natural flavors.

Pour in enough cold water or light vegetable stock to fully submerge the vegetables, typically around 1.5 to 2 liters. Bring the liquid to a gentle boil over medium-high heat.

Reduce the heat to low and simmer the soup uncovered, skimming any foam or impurities from the surface periodically to maintain a clear broth.

Taste the broth and season generously with salt and freshly ground black pepper, adjusting to your preference. Stir well to incorporate the seasoning.

Remove the pot from the heat and allow the soup to rest briefly so the flavors meld together. Ladle into warm bowls and serve immediately.