Vegan Cashew Celery Root Soup Recipe
Yes, Cashews and Celery Roots are a match made in heaven.
Celery root soup hit the celebrity circuit last winter when Oprah called it her new favorite soup. I was determined to make a simplified version as soon as fall brought its first golden leaves and chilly air. What’s better than a comforting bowl of soup in the fall? Perfect for a Meatless Monday treat! This soup recipe is so unique and refreshing, and surprises your taste buds. The rich flavor of the cashews pairs perfectly with the celery root, and the apple adds tartness. And, I love how the recipe calls for a few of the stalks of celery, which ups the celery flavor and health benefits.
I simplified things quite a bit by not making the “cashew cream” called for in the recipe, but I blended cashew butter and water in the blender and had success. The chive oil is a nice touch too, but optional.
– posted by Donna
VEGAN CASHEW AND CELERY ROOT SOUP
- 2 Tbsp. extra-virgin olive oil
- 2 medium celery roots , peeled and cut into 1-inch cubes
- 2 stalks celery , chopped
- 1 large onion , chopped
- 2 quarts vegetable broth
- 1 bay leaf
- 1/2 cup cashew butter
- 1 cup water
- Freshly ground black pepper
- 1 unpeeled Granny Smith apple , very finely diced
- Chive – infused oil (see instructions below) (Optional)
Add oil to a large stockpot set on medium heat. Add the celery root, celery, and onion and saute for 6 to 10 minutes, stirring often, until soft but not brown. Add the broth and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Blend the cashew butter and water in blender. Add to pot and simmer for an additional 10 minutes.
Use a stick blender to blend soup in pot or, working in batches, pour the soup into a blender and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, sprinkle with diced cashews and serve.
Chive Infused Oil:
Blend 1 cup of extra virgin olive oil and a handful of chives in your blender. Set a strainer over a bowl and then place a paper towel or a few layers of cheesecloth in the strainer. Pour in the mixture from the blender and let sit while you’re making the soup. Use distilled oil as a drizzle over soup – a teaspoon or two is plenty per bowl! This infused oil keeps for weeks in your fridge.
Other celeraic goodness:
Celery Root and Carrot Soup, The Nourishing Gourmet
Celery Root, Kale and Wild Rice Soup, Healthy Green Kitchen
Celeraic Soup with Curry Popcorn, Tasty Eats at Home
Celery Roots Soup with Toasted Walnuts, Lip Smacking Goodness
– posted by Donna