Dice rutabagas and celeriac into about 1-inch cubes. Add olive oil to a large pot over medium heat. Stir in garlic and diced vegetables and continue to cook. After a few minutes, add the vegetable broth and water to the pot, turn the heat up to high and bring to boil.

Continue to boil over medium-high heat for about 20 minutes until the vegetables are fork tender. In a food processor (or blender with lid held down tightly), add vegetables and about half of the liquid, and blend well. After about 30 seconds, continue adding liquid and blending until you reach the desired consistency (thicker than soup, thinner than mashed potatoes). You will probably use all of the liquid. At this point, taste for salt and add more if necessary (I used 1/2 teaspoon sea salt), add vegan cream cheese and fresh ground black pepper, and blend for one or two minutes longer until the mixture is puréed.

Serve immediately topped with plenty of freshly ground black pepper or return to covered pot over low heat until you are ready to eat.