This is one of the most flavorful and QUICK soups that I have ever made. Danielle created this soup to use as a main dish or as a side. This also freezes really well! We garnished this soup with the Crunchy Polenta Croutons Recipe – check them out!
¾ cup cashews, soaked in 3 cups water for at least 2 hours
1 leek, chopped
½ tsp sea salt
3 cloves garlic, chopped
1 T coconut oil
1 large celeriac, skinned and cubed
4 cups vegetable stock
1 tsp coriander
2 tsp celery salt
1 tsp white pepper
1 T lemon juice
2 cups fresh basil
INSTRUCTIONS
In a large pot, heat coconut oil on medium heat. When melted, add the leeks, garlic and salt. Stir to coat and let cook until soft, about 3 to 5 minutes. Then add the celeriac and 1 cup of vegetable stock, stir, then cover with a lid and let cook about 10 minutes or until celeriac is soft and easily pierced with a fork.
Add in the rest of the vegetable stock, coriander, celery salt, black pepper and lemon juice. Let simmer for another 10 minutes to let the flavors meld. Finally, strain the cashews and add them to the broth with the fresh basil. Remove from heat and use an immersion blender, blender or Vitamix and blend until creamy. In my Vitamix, I blended for only about 10 seconds on low.
*Be careful blending hot ingredients!! Use a towel to wrap your blender.
*Variations: replace cashews with macadamia nuts (same 3/4 cup portion. These only need to be soaked for 30 minutes. Do not soak longer)
Or, use a mushroom stock in this recipe! Danielle and I made a super savory mushroom stock recipe video for you all last year. You’ll find this in the recipe section.
Danielle Premo is a PCC Cooking Instructor and author of the food blog Mirinette. She graduated from Bastyr University with a Bachelor of Science degree in nutrition and culinary arts. Her passion is for creating and sharing meals with others, and building community through food. With a whole foods focus, she is continually inventing new recipes and conducting experiments while dancing around the kitchen to her favorite records. Having plenty of experience in vegan, vegetarian and gluten-free cookery, Danielle particularly likes to introduce people to all the unique vegetables, grains and legumes that compliment a balanced diet. She hopes her classes will inspire others in the realm of creative food concoction while choreographing their own kitchen dance.
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