cashew celeriac soup

http://calgaryavansino.com/recipes/cashew-celeriac-soup/

  • Serves

    makes 6 servings

  • Preparation Time

    15 minutes

  • Cooking Time

    30 minutes

Ingredients

  • 1 small yellow onion, chopped
  • 1 leek, trimmed and chopped
  • 2 tbsp olive oil
  • 3 large cloves of garlic, sliced
  • 150g unsalted cashew nuts
  • 1 1/2 litres vegetable stock
  • 1 large celeriac, peeled and chopped into large, rough chunks
  • 1 medium potato, peeled and chopped
  • salt and pepper to taste
  • grating/pinch of ground nutmeg, to taste
  • 1 handful parsley, roughly chopped
  • toasted cashew pieces, to serve
  • 1 small yellow onion, chopped
  • 1 leek, trimmed and chopped
  • 2 tbsp olive oil
  • 3 large cloves of garlic, sliced
  • 1 1/4 cups unsalted cashew nuts
  • 6 cups vegetable stock
  • 1 large celeriac, peeled and chopped into large, rough chunks
  • 1 medium potato, peeled and chopped
  • salt and pepper to taste
  • grating/pinch of ground nutmeg, to taste
  • 1 handful parsley, roughly chopped
  • toasted cashew pieces, to serve
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You will never believe this bowl of goodness isn’t loaded with cream. I love serving this to people and surprising them with the secret cashew ingredient – and celeriac is another vegetable I am determined to get people falling in love with. It’s just so delicious.

In a large pan, gently soften the chopped onion and leek in the oil for about 4-5 minutes. Add the garlic and let it cook for 1-2 minutes. Meanwhile, grind the cashews finely in a food processor. Throw them into the pan and toast for a few minutes. Then add the stock, celeriac and potato, cover and cook over a medium heat for 25 minutes until all the vegetables are tender and a fork can skewer the celeriac easily.

Allow ingredients to cool slightly before blasting in the food processor or blender until smooth. You can always add more vegetable stock or water if the consistency is too thick. Return to the pan and warm if needed. Season to taste and sprinkle with ground nutmeg, toasted cashew pieces and/or fresh parsley to serve.