Root Vegetable Soup

Root Vegetable Soup

4 medium carrots, chopped
1 small celery root, chopped
2 medium leeks, chopped
1/2 medium yellow rutabaga, chopped
1 small onion, chopped
6c vegetable stock
3 bay leaves
salt & pepper to taste

Preheat oven to 275F.  Mist a casserole dish with olive oil spray.  Place all ingredients into casserole dish and cover (may use aluminum foil). Place the casserole dish on the lower rack of the oven and cook undisturbed for 3 hours.

Let the soup cool awhile.  Remove the bay leaves.  In batches, puree the soup in a blender or food processor, pouring the pureed soup into a bowl.  Serve the soup hot with a spoonful of greek yogurt or with freshly chopped chives.