Half baguette, trimmed and cut diagonally into 1/2-inch (1 cm) thick slices
1/3 cup PC Plant-Based Roasted Red Pepper Cashew Dip
1 cup PC Plant-Based Kefir Dairy-Free Probiotic Fermented Coconut Milk
Preheat oven to 400°F (200°C). Toss together celery root, pears, two tablespoons of oil, half a teaspoon of salt and pepper on parchment paper–lined baking sheet. Arrange in single layer. Roast, stirring halfway through, until tender and golden, for about 40 minutes.
Heat remaining two tablespoons of oil in large saucepan over medium-high heat; cook onions, stirring often, until softened, for four to five minutes. Add cinnamon, nutmeg, ginger and remaining half a teaspoon of salt; cook, stirring, until fragrant, for four to five minutes.
Add celery root, pears and broth; bring to a boil. Reduce heat to medium; simmer, uncovered, for 20 minutes.
Meanwhile, arrange oven rack in top third of oven. Preheat broiler. Arrange baguette slices on foil-lined baking sheet. Broil, turning halfway through, until golden and crispy, for four to six minutes. Let cool completely. Spread one teaspoon of cashew dip onto each crostini.
Purée soup using immersion blender until smooth. Stir in kefir until combined. Ladle into serving bowls. Serve with crostini on the side.
Chef’s tip:Shake the kefir well before measuring and let it stand at room temperature before stirring into the hot soup.
This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.
With over 15 years of experience in the food industry and over 10 years as executive and corporate chef across India and the USA, chef Ranveer has been recognized for his contribution to various cuisines by institutions such as The American Institute of Wine & Food (AIWF), Academy for International Culinary Art's (AICA) and James Beard House