This soup is ideal for those who are on a gluten-free, and lactose-free diet and enjoy creamy vegetable soups. Use home made vegetable stock or for quick cooking use one that is your favorite. My favorite is Edward and Sons Not-Chick’n Bouillon Cubes.

• 4 cups vegetable stock
• 2 leeks
• 1 large celery root
• quinoa
• sautéed celery leaves

Start by cooking the quinoa. Rinse 1 cup of quinoa and cook it with 2 cups of water, lid on, low temperature for 20 minutes. When cooked, place it on a baking sheet and broil for about 5 minutes. Keep your eye on it so the quinoa does not burn.

Clean leeks by removing the outer layers and cutting away the dark green tops. Cut the white and light green part into 1 inch tiles. Rinse well to remove dirt. Sauté the leeks on a bit of olive oil until soft.

Peel and cut the celery root, into 1 inch cubes. And add to the leeks. Sauté together and then add the vegetable stock. Cover with lid and cook on low for 20 minutes. Blend until smooth.

Sauté the celery leaves with a little bit of olive oil and salt.

Serve the soup with celery leaves and quinoa.