- 3 tbsp. olive oil
- 2 medium celery roots, peeled and cut into 1-inch cubes
- 2 stalks celery, chopped
- 1 large onion, chopped
- 2 quarts broth
- 1 bay leaf
- 1 cup thick Cashew Cream* (see below)
- freshly ground black pepper
- 1 unpeeled Granny Smith apple, very finely diced (optional, for garnish)
Add the celery root, celery, and onion and sauté for 6-10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cashew cream and simmer for an additional 10 minutes.
Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving.
*To make 1 cup of Cashew Cream, place 2/3 cup whole raw cashews (not pieces, which are often dry), rinsed very well under cold water, in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. Cashew cream is a vegan-chef staple and can be stored 2-3 days in the refrigerator or in the freezer for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).