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Celery and Cashew Nut Soup

Serves: 6



75g butter
2 heads of celery, roughly chopped (keep the leaves to garnish)
4 garlic cloves, crushed
150g of unsalted cashew nuts
1.5 litres of vegetable stock.

To garnish
50g unsalted cashew nuts
Celery leaves


Melt the butter and cook the celery and garlic gently for 10 minutes in a covered pan, without colouring. Grind the nuts finely in a food processor and add to the pan along with the stock. Cover and bring to the boil and simmer until the vegetables are tender. Cool a little and then purée in a liquidiser.

For the garnish toast the nuts until brown in a pan on a high heat. Place on the surface of the soup along with the leaves.