Celery and Cashew Nut Soup

Preparation and cooking time: 45 minutes

Serves 6 


75g butter

2 heads of Celery roughly chopped

4 garlic cloves, finely chopped

150g unsalted raw cashew nuts

1.5 litres vegetable stock


To Garnish:

50g raw unsalted cashew nuts roughly chopped

Celery leaves



Melt the butter in a covered saucepan and cook the celery and garlic for 10 minutes, without colouring. Grind the nuts finely in a food processor and add to the pan along with the stock. Cover, bring to the boil and then simmer for about 30 minutes until the vegetables are tender. Cool a little, then puree in a liquidiser. Pass the soup through a sieve into a clean saucepan.

For the garnish, put the cashew nuts into a frying pan over a high heat. Shake frequently until the nuts brown. Cool.

Reheat the soup gently and serve garnished with toasted chopped cashews and chopped celery leaves.

(Invented by Samantha Rowell)

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