It's chilly out and we all need something to warm up our bellies to keep baby warm (that's how it works right?) Not only is this soup SOUPer tasty, it will also help baby to keep growing in all the right places. This is a quick meal for you to whip up at any point in your pregnancy. Enjoy!
INGREDIENTS:
2 teaspoons vegetable oil
1 leek, thinly sliced
2 garlic cloves, chopped
1 tablespoon dried thyme
1/2 teaspoon cayenne (optional)
Salt and pepper, to taste
1 medium (about 1 1/2 pounds) celery root, peeled and chopped
2 medium carrots, sliced
1 cup dry red lentils
2 Granny Smith apples, peeled and chopped
3 cups low-sodium vegetable broth
2 tablespoons honey
Juice of 1/2 lemon
Parmesan cheese, grated

HOW TO:
1. In a large saucepan, heat vegetable oil over medium heat. Add leek and cook 3 minutes. Add garlic, thyme, cayenne, salt and pepper and cook 1 minute more. Add celery root, carrot, lentils, apple, broth and 1 cup water to the pan and bring to a boil. Reduce heat and simmer covered for 15 minutes, or until carrot and celery root are tender. Stir in honey and lemon juice.

2. Remove from heat. In two batches, puree soup in a blender or food processor until smooth. Return to pan and stir in more water (up to 2 cups) if needed to reach desired consistency. Simmer for 5 minutes.