Fred is amazing at making soups and stews. He has made lentil soup, vegan clam chowder, vegan mushroom beef stew, miso soup, and a vegetable stew with vegan dumplings to name a few. The other day he made a delicious vegan potato, leek and celeriac soup that we topped with hemp oil and cream made from macadamia nuts. It went perfectly with the beautiful 70 degree weather we’re having two weeks before Christmas! Another added bonus is that you can make this entire thing (which could probably feed about 6 people!) using only one pot, which is music to my ears. You will, however, need either an immersion blender or regular blender to mix in the spinach and to make the macadamia cream.
Celeriac is one of those magical root vegetables that works perfectly in soup. It doesn’t have a super strong “celery” taste either, which is better for me because I’m not the biggest fan. I like that there are a lot of greens incorporated, especially the spinach at the end, and the hemp oil adds something really special. Fred and I were just messing around to see how the hemp oil would look in the pictures, but it ended up tasting amazing drizzled on top! The macadamia cream is actually something we used with tacos for dinner, but it also added a nice creaminess to the soup – and it’s super easy to make!