- 2 tablespoons clarified butter or ghee (can be bought at the store)
- 2 cloves of garlic, minced
- 1 small head of cauliflower, chopped 1 celery stalk , peeled and cubed
- 2 parsnips, peeled and cubed
- 4-6 cups of vegetable broth (or 2-4 cups broth + 2 cups water)
- 4 tablespoons freshly chopped parsley
- 4 tablespoons freshly chopped chives
- Fresh horseradish, to taste
- Cashew Cream (optional, recipe to follow)
- Melt the clarified butter or ghee in a large pan, add the olive oil and once hot add the onion and garlic with a little salt.
- Once the mixture starts to brown a little (about 7-10 minutes) add the cauliflower, celery root and parsnips and sauté for 3-5 minutes more.
- Add the vegetable broth and lower the heat a little. Let the flavors meld and the vegetables soften – 25 – 30 minutes.
- Puree mixture or mash it up with a potato masher for a thicker soup. Season to taste with salt, pepper horseradish and herbs. When serving, top each bowl of soup with a dollop of cashew cream (optional).
- ½ cup raw cashews, soaked overnight
- Soak Cashews overnight, then drain and rinse them.
- Place in a high powered blender with enough water to cover a little over the top of the cashews. Puree until smooth.
- Add more water to create the consistency of heavy cream. You may strain the cream through a mesh strainer to remove any coarse pieces.
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