Hearty Celery Root and Vegetable Soup
A chunky and warming vegetable soup filled with celery root, potatoes, carrots, and leeks. Perfect for a cold day with a creamy texture from cashew cream.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 servings
Full Ingredient List
- 1/2 cup unsalted cashews
- 2 cups water
- 1/2 cup low sodium vegetable broth
- 1 to 1.5 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 small leek
- 1 large carrot
- 4 cloves garlic
- 2 pounds celery root
- 1 pound potatoes
- 5 to 6 cups low sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Croutons (optional)
- Fresh thyme (optional)
Cashew Cream
Tools and Equipment
- small pot
- high-powered blender
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1/2 cup | unsalted cashews | Softened by simmering | |
| 2 cups | water | ||
| 1/2 cup | low sodium vegetable broth | ||
| 1 to 1.5 tablespoons | nutritional yeast |
Instructions
- Step 1: Place cashews in a small pot with 2 cups of water and bring to a simmer. Cook for 15 to 20 minutes to soften cashews.
- Step 2: Drain and rinse the cashews. Place them in a high-powered blender along with nutritional yeast and vegetable broth.
- Step 3: Cover and blend until smooth. Set aside. (Tips: Adjust thickness by varying the amount of broth.)
Celery Root Soup
Tools and Equipment
- large pot
- immersion blender
- heatproof container
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 tablespoons | olive oil | For cooking | |
| 1 small | leek | Cut into thin half-moons, only white and light green parts | white onion, yellow onion |
| 1 large | carrot | Peeled and cut small | |
| 4 cloves | garlic | Minced | |
| 2 pounds | celery root | Peeled and cubed | |
| 1 pound | potatoes | Peeled and cubed | |
| 5 to 6 cups | low sodium vegetable broth | Adjust for thickness | |
| 1 teaspoon | dried thyme | Or 1 tablespoon fresh thyme | |
| 1 teaspoon | salt | Adjust to taste | |
| 1 teaspoon | freshly ground black pepper | Adjust to taste | :, ground white pepper |
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add leek, carrot, and garlic, and cook for 5 minutes, stirring often. (Tips: Ensure leeks are well-rinsed to remove any grime.)
- Step 2: Add celery root, potatoes, salt, black pepper, and thyme. Stir and pour in the vegetable broth. (Tips: Use 5 cups of broth for a thicker soup.)
- Step 3: Increase to high heat to bring to a boil, then reduce to medium-low heat to simmer. Cover and cook for 25 to 30 minutes until vegetables are tender.
- Step 4: Remove two cups of soup and blend until smooth using an immersion blender. Stir the blend back into the soup. (Tips: Be careful when blending hot liquids.)
- Step 5: Stir in the cashew cream or an alternative dairy option if preferred. (Tips: For a creamier soup, use more cashew cream or replace with dairy.)
Toppings
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| optional, to taste | croutons | For garnish | |
| optional, to taste | fresh thyme | Chopped, for garnish |
Instructions
Additional Information
Notes: For a vegan alternative, use cashew cream. If you are not sticking to a plant-based diet, heavy cream or half-and-half can be used instead.