THICK & CREAMY CELERIAC SOUP WITH SAUTEED RADISHES, BABY ARUGULA & MACADAMIA NUT CREAM (VEGAN, GLUTEN-FREE)
Winter really is the best season for soup, so it is a travesty that I prepared my first bowl only this past week. I always love the thought of soup, but when I consider the amount of work that is typically involved versus how filling it will actually be, I think, "Meh," and move onto the next idea. This soup is the result of wanting to fulfill both of those needs. It's thick and hearty, so much so that I hesitate to call it a soup, but without a more apt name coming to mind, soup it shall remain. I adore the range of textures and flavors cradled in these bowls, especially the peppery kick from the baby arugula, which I'm normally not keen on. The color and warmth of it will brighten any dreary January day, and the protein from the macadamia nuts and avocado will help recharge your body after a day of trudging through snow and slush. If I was hosting a dinner party, I think I'd serve the soup in tea cups, with the tasty garnishes festively topping them off. The macadamia nut cream reminds me a bit of a mix between ricotta and mascarpone, which is inspiring all kinds of recipes in my mind, sweet & savory. If you're serving two, the cream recipe makes more than you'll need, so save the rest to enjoy on salads, chicken, roasted or grilled vegetable steaks, or any other number of foods. Mmm...vegetable steaks...
CREAMY CELERIAC SOUP WITH SAUTEED RADISHES, BABY ARUGULA & MACADAMIA NUT CREAM
FOR THE SOUP:
2 LARGE CELERY ROOTS
1/2 CUP UNSWEETENED HEMPMILK
1/4 CUP WATER
JUICE OF 1/2 A LEMON
1 TBS OLIVE OIL
1/2 TSP CORIANDER
1/2 TSP SEA SALT
TRIM OFF ROUGH, KNOBBY SKIN OF THE ROOTS, SLICE, AND STEAM ON THE STOVE UNTIL TENDER. (I SAVE THE WATER TO USE IN THE RECIPE.) IN A FOOD PROCESSOR OR HIGH QUALITY BLENDER, ADD ALL INGREDIENTS AND PUREE. HEAT ON STOVE IF NECESSARY.
FOR THE CREAM:
8 OZ RAW MACADAMIA NUTS
1/4 CUP WATER
3 TBS LEMON JUICE (ABOUT 2/3 OF A LEMON)
3 TBS UNSWEETENED HEMPMILK
1/4 TSP SEA SALT
IF ABLE, PRE-SOAK THE MACADAMIA NUTS FOR AT LEAST AN HOUR, AS IT WILL HELP TO MAKE IT A BIT CREAMIER. POUR NUTS INTO FOOD PROCESSOR OR VITAMIX AND GRIND DOWN AS FINELY AS POSSIBLE. ADD REMAINING INGREDIENTS AND KEEP ON UNTIL CREAMY.
WASH, TOP AND QUARTER, SAUTE IN OLIVE OIL UNTIL BROWNED IN SPOTS, SEASON WITH SEA SALT.
TOP EACH BOWL WITH BABY ARUGULA, NUT CREAM, AND RADISHES.