Creamy Beet Soup

Peel beets and potatoes and dice. Peel celery root and dice finely. Bring 800 ml (approximately 3 1/3 cups) of broth to a boil in a pot and add the beets, celery root and about half of the potatoes. Add the bay leaf and rosemary and season with salt and pepper. Simmer gently about 30 minutes.

Simmer the remaining potatoes in the remaining vegetable stock for about 15 minutes. Rinse the radishes, trim, cut into slices and cook with the potatoes for 1-2 minutes. Drain, collecting the broth in another pot. Place the potatoes and radishes on a warmed plate. Pour the broth into the soup and use a skimmer to remove 1-2 ladles of vegetables from the soup.