Celeriac, Rutabaga, And Acorn Squash Soup

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks, tough green ends removed and sliced
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 1 celery stalk, diced
• 1 medium celeriac, peeled and diced
• 1 medium rutabaga, peeled and diced
• 1 medium russet potato, peeled and diced
• 1 small acorn squash, peeled, seeded, and diced
• 1 teaspoon ground coriander
• 2 sprigs fresh thyme leaves
• 4 quarts vegetable broth
• 1 cup water
• salt
• pepper
• 3 tablespoons olive oil
• 1 medium leek, sliced
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 1 medium fennel bulb, diced
• 1 large russet potato, peeled and diced
• 1 teaspoon coriander
• 1/2 teaspoon ground fennel seeds
• 2 1/2 cups vegetable broth
• 1 cup watercress
• 1/2 cup (125 ml) unsweetened coconut milk
• salt
• pepper
• 8 ounces pink shrimp, peeled and deveined (optional)