Silky Celeriac (Celery Root) And Basil Soup - cooking recipe

Ingredients

1.5 cup cashews, soaked in 3 cups water for at least 2 hours
2 leeks, chopped
1 teaspoon sea salt
6 cloves garlic, chopped
2 tsp coconut oil
2 large celeriac, skinned and cubed
8 cups vegetable stock
2 tsp coriander
4 tsp celery salt
2 tsp ground pepper
2 T lemon juice
4 cups fresh basil

Preparation

In a large pot, heat coconut oil on medium heat. When melted, add the leeks, garlic
and salt. Stir to coat and let cook until soft, about 3 to 5 minutes. Then add the
celeriac and 1 cup of vegetable stock, stir, then cover with a lid and let cook about 10
minutes or until celeriac is soft and easily pierced with a fork.
Add in the rest of the vegetable stock, coriander, celery salt, black pepper and lemon
juice. Let simmer for another 10 minutes to let the flavors meld. Finally, strain the
cashews and add them to the both with the fresh basil. Remove from heat and use an
immersion blender to make creamy.