This is a very simple recipe, but super flavorful and delicious. Serve with crusty bread. If you don’t have an immersion blender, you can use a blender in batches instead.


  • 1 onion, diced
  • 1 head celery (including leaves), diced
  • salt, pepper, red pepper flakes to taste
  • 2 yukon gold (or other variety) potatoes, diced
  • 1 parsnip, diced
  • 1 head cauliflower, chopped
  • 6 cups vegetable broth
  • 1/4 c fresh dill, minced (or 3 T dried dill)
  • cashew cream


  1. Sauté onion and celery until soft and onion is slightly caramelized.
  2. Add salt, pepper, and red pepper flakes to taste.
  3. Add potato, parsnip, and cauliflower and cover with vegetable broth (adding more or less liquid as needed).
  4. Simmer for about 15 minutes until cauliflower and potato are soft.
  5. Add dill and blend with an immersion blender.
  6. Top with cashew cream.
Categories: Soups and Stews


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