Yoga Winter Soup

This is a perfect winter soup for both Thanksgiving and Christmas.

Celery Root and Cashew Soup
serves 6-8

1 Tbls butter or margarine
3 cups chopped celery roote
4 stick of celery
2/3 cup cashews
4.5 cups water
1 potato, chopped
2 and 1/4 cups milk (soy or cow)
salt and pepper to taste
toasted cashews and parsley sprigs to garnish

1. Saute the celery root, celery and cashews in melted butter until lightly browned.

2. Add water and potato. Cover and cook over medium heat for 25 minutes, or until the veggies are tender.

3. Add the milk to the cook veggies, then pour all into a blender or food processor. Puree. Return the soup to the pan, season with salt and pepper, and return to a warm temperature. Its ready to eat! Garnish with cashews and parsley and enjoy!

Om Peace!
Yogini Valarie Devi