2 tablespoons clarified butter or ghee (can be bought at the store)
2 tablespoons olive oil
1 medium onion, chopped
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)
Salt & pepper
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
½ – ¾ cup water
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.