Vegan Celery Root Soup

Vegan Celery Root Soup
Makes 4-6 servings
Printable recipe here

4 TBS EVOO
2 large celery roots, washed, peeled and cubed
3 stalks celery, chopped
1 onion, roughly chopped
8 cups water or vegetable stock
1 tsp dried thyme
2 bay leaves
Salt and freshly ground pepper to taste
1 1/2 cups organic cashew cream*
2 TBS truffle oil
1 Granny Smith apple, peeled and finely diced

In a large nonstick pot, heat oil over medium-high heat.
Add in the celery root, celery and onions, and sauté for about 8-10 minutes, stirring often, until the veggies begin to soften.  Add in the water or vegetable broth, throw in the bay leaves and thyme, and bring to a boil.
Reduce the heat and simmer, uncovered, for 25-30 minutes. 
Stir in the cashew cream, season to taste with salt and pepper, and allow to simmer for about 5 more minutes.
Remove the bay leaves and purée the soup in batches in a Vitamix, high speed blender, or food processor until perfectly smooth. 
To serve, ladle into serving bowls, garnish with some of the diced up Granny Smith apple, and drizzle each serving with about 1 tsp of truffle oil, or less