1 tablespoon extra virgin olive oil

2 cloves garlic, chopped

5 cups chopped celery root, peeled

1 cup Silk original unsweetened almondmilk

1 1/4 cups vegetable broth

salt and pepper to taste

1 pound rainbow carrots, peeled and chopped into 2 inch segments

5 ounces red pearl onions, peeled

8 ounces crimini mushrooms, cleaned

salt and pepper

2 tablespoons balsamic vinegar

2 tablespoons chopped fresh herbs (I used rosemary, tarragon, thyme)

1/2 tablespoon honey

micro greens for garnish

Place the olive oil in a large pot over medium heat.
Once hot, add the garlic and saute for about 1 minute until fragrant.
Add the celery root, stir to coat in the olive oil and cook for 2 minutes.
Add the almondmilk and vegetable broth, stir and bring to a boil.
Once boiling, lower heat to a simmer, cover and cook until fork tender, about 20-25 mi