Instructions: TESTED with better than bouillon: half mushroom and have vegetable soup base.

Tested with a 12-oz celeriac. Plan to lose about 15% of the root during peeling. Puree soup with burst of celery flavors. The apples are not distinctive; instead they make the soup bright and crisp. Measures are not precise. Use what is on hand and add broth to thin soup to the consistency of an applesauce. Pat H

DIRECTIONS: In a large, nonstick if possible, sauce pan, saute onions, potatoes, apples and celery root in cooking spray. Add 1/4 teaspoon of a fruity olive oil, if using. When the onions are soft, add the first measure of vegetable broth; bring to a boil; reduce heat and simmer

(uncovered) for about 40 minutes until all vegetables are very soft.

Puree, adding broth to thin the soup as necessary. Season with salt and pepper. Add a squeeze of fresh lime juice (optional). Serve in soup plates; garnish with chives and celery seeds. Offer a plain bread such as French or Italian white.

Berries, two other books in this series.

NOTES : Tested. High fiber and vitamin A. I left the skins on.

Red flecks were fascinating; appetizing.

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