Melt the clarified butter or ghee in a large pan, add the olive oil and once hot add the onion and garlic with a little salt.
Once the mixture starts to brown a little (about 7-10 minutes) add the cauliflower, celery root and parsnips and sauté for 3-5 minutes more.
Add the vegetable broth and lower the heat a little.
Let the flavors meld and the vegetables soften – 25 - 30 minutes.
Puree mixture or mash it up with a potato masher for a thicker soup.
Season to taste with salt, pepper horseradish, and herbs.
When serving, top bowl(s) with a dollop of cashew cream (optional).
Instructions for "Cashew Cream"
Soak Cashews overnight, then drain and rinse them. Place in a high powered blender with enough water to cover a little over the top of the cashews. Puree until smooth. Add more water to create the consistency of heavy cream. You may strain the cream through a mesh strainer to remove any coarse pieces.
