Vegetable Soup with Mushroom Stock

2 celery roots, peeled and cubed

3 stalks of bok choy, chopped

1 onion, chopped 

2 cups of red lentils

2 tablespoons of olive oil

1 package of mushroom stock (Pacific Foods, 32oz. Substitute two portabello mushrooms if needed)

Salt, black pepper (go easy on the salt if using the stock)

1 cup of dandelion greens (spinach, swiss chard or cilantro would also work great!)

2 cups of water

Place everything except dandelion greens in a large pot. Cook in medium heat and let it rest when all veggies are cooked. Smooth with your hand blender (or not). Place a few dandelion greens in the bowl when serving. 

Soo yummy!

Enjoy!

Damla