Cream of wild garlic and celeriac soup

• Serves
  2

Author Notes

I am often inspired by nature when it comes to inventing a new recipe. Today I was out walking along the river and I spotted some young wild garlic leaves. I was pushed for time tonight so I made a quick soup with some of the garlic leaves, celeriac, and creamed cashew nuts. —kirsty Hawkshaw

Ingredients

• Soup Base
• 
  1 cup
  
  cubed celeriac
  
  
• 
  1 cup
  
  cashew nuts soaked
  
  
• 
  1 cup
  
  wild garlic leaves
  
  
• 
  1 teaspoon
  
  vegetable bouillion
  
  
• 
  1 tablespoon
  
  nutritional yeast
  
  
• 
  2 tablespoons
  
  lemon juice
  
  
• 
  2 cups
  
  filtered water
  
  

• 
  black pepper
  
  

• 
  pinch of salt
  
  

• 
  3
  
  lemon basil leaves (or regular basil for decoration)
  
  

• Herb Oil
• 
  1 cup
  
  coriander
  
  
• 
  1 cup
  
  coconut oil
  
  

Directions

1. In a vitamix, blend up the cashew nuts with a cup of water and make a cream, add 1 tablespoon of the lemon juice. Set aside. Then blend the celeriac, the garlic and the other cup of water. Add the cashew cream and remaining ingredients and blend in the vitamix first on low and then work it to high and leave the soup spinning for 4 minutes to warm through, serve with the coconut herb oil and decorate with the lemon basil leaves.
2. blend the coriander with the coconut oil and use to drizzle onto the soup.

Serves 2 Author Notes I am often inspired by nature when it comes to inventing a new recipe. Today I was out walking along the river and I spotted some young wild garlic leaves. I was pushed for time tonight so I made a quick soup with some of the garlic leaves, celeriac, and creamed cashew nuts. —kirsty Hawkshaw Ingredients Soup Base 1 cup cubed celeriac 1 cup cashew nuts soaked 1 cup wild garlic leaves 1 teaspoon vegetable bouillion 1 tablespoon nutritional yeast 2 tablespoons lemon juice 2 cups filtered water black pepper pinch of salt 3 lemon basil leaves (or regular basil for decoration) Herb Oil 1 cup coriander 1 cup coconut oil Directions In a vitamix, blend up the cashew nuts with a cup of water and make a cream, add 1 tablespoon of the lemon juice. Set aside. Then blend the celeriac, the garlic and the other cup of water. Add the cashew cream and remaining ingredients and blend in the vitamix first on low and then work it to high and leave the soup spinning for 4 minutes to warm through, serve with the coconut herb oil and decorate with the lemon basil leaves. blend the coriander with the coconut oil and use to drizzle onto the soup.

Cream of wild garlic and celeriac soup