Celery, apple and cashew soup
A recipe with seasonal ingredients Cat recommends, courtesy of the Guardian. Celery and apples are both in season in winter and partner each other very well. Cashews, with their high protein content, make this soup a nutritionally balanced meal. Serves 6.
- 3 tbsp oil
- 3 medium-sized onions or leeks, roughly chopped
- 4 large celery sticks, sliced
- 6 medium-sized eating apples, peeled, cored and roughly chopped
- 3 large cloves of garlic, crushed
- 1¼ tsp dried thyme or 1 tsp fresh thyme
- 1 small celeriac (about 220 g), peeled and chopped into 2 cm cubes
- 2 litres vegetable stock
- 120 g cashew nuts, soaked for 2 hours, then drained and rinsed
- 3 large handfuls of parsley, chopped
- Salt and pepper
- Place the oil in a pan on medium heat, add onions/leeks and celery and let them sweat for 8 minutes until soft.
- Add the apples, garlic and thyme and sweat for a further 5 minutes.
- Add the celeriac and stock to the pan, bring to the boil and simmer on medium heat for 12–15 minutes until the celeriac is tender.
- Remove from the heat and add the cashew nuts and most of the parsley.
- Blend the soup, season with pepper and salt and serve with the extra parsley.