While the soup comes out very creamy, it is actually vegan. By adding a small amount of potato to the base, the soup becomes perfectly lush, with a velvet-like softness post purée. You don’t need very much potato (in fact, too much will give you a gluey, gummy soup), but that small amount binds everything together into a soup that’s filling enough to serve as a satisfying meal on its own, perhaps with a salad or a piece of cheese and grilled bread. <br /> <br />Once you master the potato technique you can use this recipe with any combination of fall or root vegetables you fancy. While Italians make this soup all year long (one of my favorite versions involves summer vegetables—eggplant, zucchini, and tomatoes—all cooked with basil and a little potato and then puréed), but it works magnificently with fall and winter vegetables in particular. Within the recipe, there is flexibility: You could use pumpkin, parsnips, rutabaga, or Jerusalem artichokes instead of celery root and turnips. <br />

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