Celery and cashew soup

Ingredients

75g butter/margarine

2 heads celery, cleaned and chopped, with leaves separate to the stalks

4 cloves garlic, chopped

150g unsalted cashews

1.5l stock

salt and pepper, to taste

nutritional yeast, to taste

Directions

1. In a large pan, heat the butter/margarine.

2. Add the celery stalks and cook gently for about 5 minutes.

3. Add the celery leaves and garlic and cook for a further 5 minutes.

4. Chop the nuts in a food processor. Alternately, you could put them in a plastic bag, hold the opening closed, and bash them with a rolling pin.

5. Add the chopped nuts and stock to the pan. Cover, bring to the boil, then simmer for 30 minutes until tender.

6. Blend until as smooth as possible.

7. Sieve the soup then return it to the pan. Add salt, pepper and nutritional yeast to taste.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)