Creamy Celeriac Soup

Ok, in it’s ‘raw’, just- picked state, this is probably THE ugliest, most unappetizing vegetable I’ve ever seen. I’m pretty sure I never ate this, or wanted to eat this, or even knew what it was until a few years ago. Don’t judge this veggie by it’s outward appearance. Inside it’s white and starchy and once cubed, kind of resembles potato.It’s flavour resembles celery but it is mild, and slightly nutty. I happened to stumble across a modified version of this thick, creamy, plant based soup that was made of celery root and cashews and to my surprise, it was absolutely delicious! People can’t believe this contains no dairy.

For the Cashew Cream: Soak raw cashews with enough water to cover them for about 2 hours. If you have a Vitamix you can soak these for less than 2 hours and the results will be negligible. Drain, rinse and place in blender with just enough water to cover them. Blend until completely smooth. Set aside.

For the Soup: Add oil to soup pot over medium heat. Add celery root, celery, and onion and saute for about 10 minutes until soft but not brown. Add stock and bay leaf. Bring to a boil, then reduce heat to a simmer for 30 minutes. Remove the bay leaf.

Add cashew cream to soup pot and simmer for 10 more minutes. Add 3/4- 1 tsp salt and pepper taste. Pour soup into blender in batches (be careful!), cover the lid with a towel and blend on high until smooth. Return to pot.. Serve into individual bowls and garnish with paprika and parsley (optional).

Enjoy!!

Adapted from Ronen, Tal. “Celery Root Soup with Granny Smith Apples”. The Conscious Cook.

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Creamy Celeriac Soup

 

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Prep time

5 mins

Cook time

50 mins

Total time

55 mins

 

A delicious creamy soup made with celery root and cashews.

Website: WhatTheHeckDoIEatNow.com

Adapted From: Ronnen, Tal. "Celery Root Soup with Granny Smith Apples". The Conscious Cook.

Serves: 6-8

Ingredients

• Cashew Cream:
• 1 cup whole raw cashews
• Enough water to just cover them in the blenderl
• The Rest:
• 3 tbsp extra virgin olive oi
• 2 medium celery roots (celeriac) peeled and cut into 1 inch cubes
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 Litres (2 quarts) vegetable stock
• 1 bay leaf
• ¾ tsp- 1 tsp salt
• freshly ground black pepper to taste
• Paprika and parsley as garnish (optional)

Instructions

1. Cashew Cream:
2. Soak raw cashews with enough water for about 2 hours.
3. Drain, rinse and place in blender with just enough water to cover them.
4. Blend until completely smooth. Set aside.
5. For the Soup:
6. Add oil to soup pot over medium heat.
7. Add celery root, celery, and onion and saute for about 10 minutes until soft but not brown.
8. Add stock and bay leaf.
9. Bring to a boil, then reduce heat for 30 minutes.
10. Remove bay leaf.
11. Add cashew cream to soup pot and simmer for 10 more minutes.
12. Pour soup into blender in batches (be careful!), cover the lid with a towel and blend on high until smooth.
13. Return to pot.
14. Season with ¾- 1 tsp salt and pepper to taste.
15. Serve into individual bowls and garnish with paprika and parsley.

3.5.3226