Servings |
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Ingredients
Soup:
- 3 tablespoons olive oil
- 2 leeks green tops removed, roughly chopped
- 1 onion roughly diced
- 2 bay leaves
- 3 sprigs thyme
- 1 celeriac peeled, roughly diced
- 1 potato peeled, roughly diced
- 6 cups vegetable stock or mineral broth
- 1 cup cashew cream (see recipe below)
- 1 pinch nutmeg
- salt
- black pepper
- 1 tablespoon black sesame seeds for garnish
Cashew Cream:
- 2 to 3 tablespoons extra virgin olive oil
- 1 small onion chopped (about 1 heaping cup)
- 1/2 small jalapeno pepper seeded (optional)
- 2 cloves garlic chopped
- 1/2 cup cashews raw, soaked in water for 2-8 hours
- 1 cup water divided
- 1 tablespoon lemon fresh juiced
- 2 tablespoons nutritional yeast
- 1 to 2 teaspoons sea salt or Herbamare
Ingredients
Soup:
Cashew Cream:
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Instructions
Cashew Cream
- In a blender (such as a Vita-Mix), add olive oil, onions, jalapeno pepper, garlic, cashews, 1/2 cup water, lemon juice, nutritional yeast, and Herbamare (or salt). Blend until smooth and creamy. Add the rest of the water, a little at a time, until the desired consistency is reached. Use in your favorite recipes that call for heavy cream.
Soup
- Place 2 tablespoons of olive oil in a pot over medium heat.
- Add leeks, onions, bay leaves and thyme to the pot; cook, stirring, until onions are translucent.
- Add celeriac and potato; stir. Add vegetable stock, bring to a boil, then reduce heat to a simmer. Cook until celeriac is tender, approximately 35-40 minutes.
- Transfer mixture to a food processor and puree until smooth. Stir in the cashew cream and remaining tablespoon of olive oil. Season to taste with salt, pepper, and nutmeg.
- To serve, garnish with black sesame seeds.
Recipe Notes
Recipe adapted from http://www.foodnetwork.ca/recipes/Soup/recipe.html?dishid=9827, retrieved Oct. 2012.