Seasonal "White Velvet" soup

Here's the recipe for an excellent cream soup made with seasonal roots, I called it White Velvet. If you like, you can also add legumes; I'd use cannellini beans to maintain the color.

The more root varieties you can find, the better the tonic effect of this recipe will be!

• 1T daikon
• 1T white sweet potato
• 2/3T white turnip
• 2/3T Jerusalem artichoke
• 1/2T celeriac
• 1 tablespoon extra virgin olive oil
• 50ml soy vegetable drink
• 1 bay leaf (optional 1/2 teaspoon garlic powder)
• salt
• water to taste

• extra virgin olive oil
• pumpkin chips

1. Clean and cut the roots into cubes of the same size (about 1cm).
2. In a saucepan, heat the oil with the garlic and bay leaf, then add the roots one at a time: sweet potato, daikon, celeriac, Jerusalem artichoke, and sauté for a minute each time to combine.
3. Once the last root has been added, add salt, sauté for another minute, then cover with water (or vegetable broth), and cook over low heat with the lid on for at least 30-40 minutes, until all the roots are well cooked and soft. If there is too much water, remove the lid and let it dry for a few minutes.
4. Let it cool, add the soy milk and blend with a hand blender, season with salt and return to the heat until it starts to boil again and cook for 3-4 minutes. Adjust the consistency to your liking; I personally like it very thick!
5. To serve, you can simply add some croutons or a sprinkling of gomasio or prepare some pumpkin chips.