1 tablespoon coconut oil
1 very large leek (or 2 medium or 3 small) (or sub a fennel bulb!) chopped and rinsed well
1 large celeriac (or 2 small) peeled and chopped
5 cups water
1/2 cup full fat coconut milk (solid part only)
1 tablespoon miso paste (or use broth in place of water, above)
salt and pepper to taste
Heat coconut oil in a large pot over medium heat. Add the leeks, then sauté over low heat, stirring occasionally, until they are softened and browning, about 6 minutes. Add the celeriac and cook an additional 2 minutes. Pour in the water or broth, bring to a boil, then simmer, covered, about 20-25 minutes, until the celeriac is very tender.
In a blender, add the sautéed vegetables with water/broth, coconut milk, and miso paste. Purée until smooth then return the soup to the pot. If the soup is too thick, thin it with some additional water/broth. Add salt and pepper to taste. Heat it through then serve.