Creamy Cashew Celery Soup with Olive Oil

Packed with protein, fibre and antioxidants, this creamy soup is flavourful and requires minimal prep time
Creamy Cashew Celery Soup with Olive Oil
ITP Images
Creamy Cashew Celery Soup with Olive Oil
August 04, 2019
Preparation Time 15 minutes (plus soaking time)
Cooking Time 5 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

160g raw cashews
750ml spinneysFOOD Bottled Drinking Water
4 tbsp olive oil
2 onions, finely diced
2 bunches of celery, finely chopped
20g spinneysFOOD Fresh Parsley, finely chopped
spinneysFOOD Sea Salt, to taste
Cracked spinneysFOOD Black Peppercorns, to taste
1 lemon, juiced

To serve

A drizzle of olive oil
Cracked spinneysFOOD Black Peppercorns, to taste

METHOD

  • 1

    To make the base for the soup, place the cashews in a jar or resealable container and cover with water. Leave to soak overnight. Reserve the rest of the water

  • 2

    Heat the oil in a large pot over a medium heat. Add the onions and half of the celery and sauté for 5 minutes or until soft and translucent. Season well and set aside to cool

  • 3

    Place the cashews, cooked onion and celery, raw celery, parsley and the reserved water into the jug of a blender. Blitz the mixture until completely smooth. Season to taste and stir in the lemon juice

  • 4

    Serve cold with a generous drizzle of olive oil and some cracked black pepper

ALSO TRY

Fuse this classic Latin chilled soup with a burst of nectarine for mouth-watering kick
Try this vibrant and refreshing Spanish summer soup, ready in just 10 minutes
Melon and cucumber provide a fresh take on the classic chilled soup
A delicious and nutritious cold soup that can be thrown together with three main ingredients