Follow these steps for perfect results
extra virgin olive oil
veggie stock
parsnips
peeled and cut into equal size chunks
celery
small dice
onion
medium dice
veggie stock
bay leaf
cashew cream
black pepper
to taste
salt
to taste
granny smith apple
small dice
parsley
minced
raw cashews
soaked 6-8 hours
veggie stock
nutritional yeast
optional
Heat olive oil or veggie stock in a large stock pot over medium heat.
Add parsnips, celery, and onion to the pot.
Cook for 6-10 minutes, stirring frequently, until vegetables soften.
Add veggie stock and bay leaf to the pot.
Bring to a boil, then reduce to a simmer for 30 minutes.
Add cashew cream and simmer for 10 minutes.
Working in batches, transfer soup to a blender.
Cover the lid with a towel and blend on high until smooth.
Season with salt and pepper to taste.
Ladle into bowls.
Top with diced Granny Smith apple and minced parsley.
For the Cashew Cream: Drain and rinse cashews.
Add cashews to a blender.
Add veggie stock or water so cashews are barely covered.
Add nutritional yeast (optional).
Blend on high until creamy.
Expert advice for the best results
Roasting the parsnips before blending can enhance their sweetness.
Adjust the amount of cashew cream to achieve desired creaminess.
Garnish with toasted nuts for added texture.
A squeeze of lemon juice can brighten the flavor.
Everything you need to know before you start
20 minutes
Cashew cream can be made 1-2 days in advance. Soup can be made 1 day in advance and reheated.
Ladle into bowls, swirl a touch of cashew cream on top, sprinkle with minced parsley and a few diced granny smith apples.
Serve with crusty bread or a side salad.
Pair with a grilled cheese sandwich.
The acidity of the Riesling complements the sweetness of the soup.
Discover the story behind this recipe
Root vegetables are a staple in many European cuisines, often used in soups and stews.
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