p.s. BUY THIS BOOK!!!! It's amazing! It's called "the conscious cook" by Tal Ronnen and it's great! Even my meat-lovin' man likes a lot of these vegan recipes (and did I mention my hubby is a super picky eater? well, he eats it, but whether he likes it is the picky part)
sea salt
3 tbsp evoo
2 celery roots (I didn't have this, I added in 4 extra celery stalks and a few tablespoons of parsley as a substitute)
2 celery stalks, diced
1 large onion, diced
2 quarts faux chicken broth (I think 4 cups water?) - I would use a little less water next time
1 bay leaf
1 cup Cashew Cream (thick)
freshly ground black pepper
1 granny smith apple diced finely
chives (the recipe calls for chive oil which is a bunch of chives and 1/2 cup oil pureed, but I skipped this and just put in chives).
add oil to a pot, saute celery and onion 6-10 minutes, stirring often and NOT brown. Add bay leaf and stock and boil then simmer 30 minutes. Add cashew cream and simmer 10 more minutes.
pour soup into a blender and blend - in small batches - the blender will explode so put a towel over the blender lid, and press down hard with your hand before you hit the on button.
Season with salt and pepper to taste.
Serve adding apples and chives to bowls.
Enjoy!
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