Immune Building Celery Root Soup
Ingredients
- 2 tablespoons butter or coconut oil
- 1 medium onion chopped
- 2 cloves of garlic minced
- 1 medium head of cauliflower chopped
- 1 small celery root peeled and cubed
- 2 small sweet potatoes peeled and cubed
- 6 cups of vegetable broth or 4 cups broth + 2 cups water
- 4 tablespoons freshly chopped parsley
- 4 tablespoons freshly chopped chives
- fresh horseradish to taste
- Cashew Cream optional, recipe to follow
- Salt & pepper
Cashew Cream
- ½ cup raw cashews soaked overnight
- ½ – ¾ cup water
Instructions
- Melt the butter or coconut oil in a large pan, once melted add the onion and garlic with a little salt. Once the mixture starts to brown a little (about 7-10 minutes) add the cauliflower, celery root and sweet potato and sauté for 3-5 minutes more.
- Add the vegetable broth and lower the heat a little. Let the flavors meld and the vegetables soften – 25 – 30 minutes.
- Puree mixture or mash it up with a potato masher for a thicker soup. Season to taste with salt, pepper, horseradish and herbs. When serving, top each bowl of soup with a dollop of cashew cream (optional). (this image is from Whole Foods and they top it with granny smith apples)
Cashew Cream
- Soak cashews overnight, then drain and rinse them.
- Place in a high powered blender with enough water to cover a little over the top of the cashews. Puree until smooth. Add more water to create the consistency of heavy cream.
