body.mind.spirit
Creamy Vegan Celery Root Soup
Here's one I can't wait to try. I actually copied it down at the bookstore (naughty me) while browsing through "The Conscious Cook" at the bookstore over the weekend. I watched him prepare this on Oprah, and it looks divine! In good and yummy health. Enjoy.
List:
Sea Salt
3 TBS extra virgin olive oil
2 med celery roots, peeled & cut into 1-inch cubes
2 stalks celery, chopped
1 med onion chopped
2 quarts veggie broth
1 bay leaf
1 cup Thick Cashew Cream (prepared before, recipe below)
freshly ground black pepper
1 apple, unpeeled, very finely diced (for garnish)
To prepare -
Place large stock pot over medium heat. Sprinkle bottom with pinch of salt and heat for 1 minute. Add oil and heat for 30 seconds (be careful not to let it smoke). This will create a non-stick effect.
Add the celery root, celery and onion, and sautee 6-10 mins., until soft but not brown. Add the stock and bay leaf, bring to boil, then reduced heat and simmer 30 mins. Add Cashew Cream and simmer an additional 10 minutes.
In batches, blend in blender on high. Season with salt and pepper to taste.
Ladel into bowls. Place small amount of apples in center to garnish. Drizzle with chive oil or other lightly colored oil also to garnish if you'd like.
Cashew Cream (a non-dairy cream substitute):
(I love this and am going to use it alot)
Put 2 cups fresh raw cashews in bowl and add cold water to cover. Cover bowl and refrigerate overnight.
Drain cashews and rinse again under cold water. Put in blender, cover with water, just to cover tops of nuts. Blend on high for several minutes.
Keeps 2-3 days (max) in refrigerator.
yeild: 2 1/4 cups heavy cream
I also noticed you can make the same soup with asparagus instead of celery root for a creamy asparagus delight.
bon appetite!
List:
Sea Salt
3 TBS extra virgin olive oil
2 med celery roots, peeled & cut into 1-inch cubes
2 stalks celery, chopped
1 med onion chopped
2 quarts veggie broth
1 bay leaf
1 cup Thick Cashew Cream (prepared before, recipe below)
freshly ground black pepper
1 apple, unpeeled, very finely diced (for garnish)
To prepare -
Place large stock pot over medium heat. Sprinkle bottom with pinch of salt and heat for 1 minute. Add oil and heat for 30 seconds (be careful not to let it smoke). This will create a non-stick effect.
Add the celery root, celery and onion, and sautee 6-10 mins., until soft but not brown. Add the stock and bay leaf, bring to boil, then reduced heat and simmer 30 mins. Add Cashew Cream and simmer an additional 10 minutes.
In batches, blend in blender on high. Season with salt and pepper to taste.
Ladel into bowls. Place small amount of apples in center to garnish. Drizzle with chive oil or other lightly colored oil also to garnish if you'd like.
Cashew Cream (a non-dairy cream substitute):
(I love this and am going to use it alot)
Put 2 cups fresh raw cashews in bowl and add cold water to cover. Cover bowl and refrigerate overnight.
Drain cashews and rinse again under cold water. Put in blender, cover with water, just to cover tops of nuts. Blend on high for several minutes.
Keeps 2-3 days (max) in refrigerator.
yeild: 2 1/4 cups heavy cream
I also noticed you can make the same soup with asparagus instead of celery root for a creamy asparagus delight.
bon appetite!
Replies to This Discussion
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Permalink Reply by Bridget Ann Orman on
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hello sis this soup recipe looks delicous can`t wait to give it a try thank you so much for sharing it with us have a blessed evening love and hugs
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Permalink Reply by Alexa on -
Hi dear Bridg... I haven't talked to you in sooo long. Stop by my page if you feel like catching up. I hope things are well and send you big loves and hugs too.
...and I'm going to try the soup myself for the first time probably tomorrow!
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Permalink Reply by Alexa on
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I added an onion to the list of ingredients, had forgotten it.
I made it last week using the veggies I had at home: a whole bunch of celery and a handful (maybe 5) carrots, all chopped. Then I added a couple handfuls of fresh spinach leaves, chopped, in the last 10 mins of cooking. It was delicious!
Next time, however, I will half the recipe, as it will only keep for about 2 days, and it was too big a batch for us.
So glad you guys are trying it too. Pretty yummy!
:)
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