Winter Vegetable Soup

from Vegetarian Christmas by Rose Elliot; p.32

Serves 4.

To be served with rouille and croutons.

Ingredients:

• 1 large onion, chopped
• 2 leeks (whites and most of greens), sliced
• 8 oz. celeriac (celery root) or outer stalks of celery
• 2 T. olive oil
• 14 oz. can tomatoes
• 4 c. water or vegetable stock
• sea salt
• freshly ground black pepper
• chili powder

Directions:

1.  Prepare the celeriac or celery.  Celeriac should be cut into 1/2 " dice.  Celery should be cut even smaller.
2. Heat oil in a large saucepan, then add all of the vegetables.  Cover and cook over a gentle heat for 10 to 15 minutes, stirring occasionally so the vegetables do not brown.
3. Add the tomatoes with their liquid, then add the water or stock and bring to a boil.  Simmer gently for 30 - 40 minutes, or until all of the vegetables are tender.
4. Season with salt and pepper.
5. ladle into bowls, and top each with a spoonful of rouille, some croutons and a sprinkling of chili powder.