Unstrained cashew milk is used to thicken and add nutrients to this delicious and creamy root vegetable soup.
Photo from Girlmeetspaleo
2 1/2 Tbs butter, divided
2 1/2 tsp minced fresh thyme
1/2 cup cashews, soaked overnight, drained
1 cup water
3 medium leeks (white and pale green parts only), washed and thinly sliced
1 large clove garlic, minced
5 cups chicken stock, more if needed
1 pound celeriac (celery root), peeled and cut into 1 inch pieces
3/4 pound turnips, peeled and cut into 1 inch cubes
1/2 pound parsnips, peeled and quartered
1/4 tsp sea salt, more to taste
freshly ground black pepper to taste
1. Mix together 1 1/2 Tbs of butter with the fresh thyme. Season with a pinch of salt and set aside.
2. Blend the cashews with the water until creamy and no chunks remain. Set aside.
3. Add the remaining 1 Tbs butter to a medium heavy-bottomed pot over medium-low heat. Saute the leeks with a pinch of salt until tender but not brown, about 8 minutes. Add the garlic and saute until fragrant, about 1 minute.
4. Add the chicken stock, celeriac, turnips, parsnips, and 1/4 tsp salt. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 45 minutes.
5. Working in batches, puree the soup in a high-powered blender until silky. Return to pot.
6. Measure out 1/4 cup of the unstrained cashew milk and whisk into the soup. Add more cashew milk or stock, if needed, until desired consistency is achieved. Return to stove and bring to a simmer.
7. Add the thyme butter, whisking to incorporate. Season with salt and pepper, to taste. Simmer for 2-3 minutes, until the flavors come together. Serve warm.
Photo from Poseysplace.com
Yields: 2 1/4 quarters
Author: Adopted from Bon Appetit, December 2011