Creamy Celeriac Soup
 
Prep time
Cook time
Total time
 
A delicious creamy soup made with celery root and cashews.
Website:
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.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/09/25/creamy-celeriac-soup/