INGREDIENTS (Serves 4)
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
1. 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.
2. Add the vegetable broth and lower the heat a little. Let the flavors meld and the vegetables soften – 25 - 30 minutes.
3. 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)
½ cup raw cashews, soaked overnight
½ - ¾ cup water
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.