Creamy French Parsnip Soup

Instructions

1. In a large soup pot on medium-low, heat the sherry and/or vegan butter. (Note: like wine, some sherries are vegan and some aren't.) Alternatively, you can use ¼ cup of the broth instead.
2. After heating for a minute or two, add the chopped leeks to the pot and sauté it for a few minutes.
3. Add the parsnips, bay leaf, and the broth.
4. Turn the heat up. Once the soup is boiling, cover the pot, reduce the heat, and simmer for 15 minutes or until the parsnips are very tender.
5. Remove the bay leaf.
6. Now it’s blending time. You can use either a stand blender or an immersible blender.
7. If using a stand blender, it may work best to use a slotted spoon to add the veggies to the blender and then add just two or three cups of the broth so it’ll blend well. (You may also need to let it cool a little if your blender doesn’t handle hot ingredients well.)
8. Add the cashew cream or drained, soaked cashews to the blender or pot. (If you're using plant-based yogurt or sour cream, wait to add it along with the herbs.)
9. Heat on medium, stirring constantly for a few minutes until the soup thickens and is warmed through.
10. Turn off the heat.
11. Stir in the herbs, white pepper, and salt to taste.
12. Ladle into bowls. I highly recommend serving with a crusty baguette and spreadable vegan cheese (like Spero’s The Goat or The Herb).
13. Bon appétit!