This soup was not only delicious but so easy to make. Normally when making a celery soup, the starch from potatoes help thicken it. When I was creating this soup, we didnt have potatoes, so I decided to throw in the cashews for a nice thick texture. The cashews help to fill the soup up as well since they have a good fat and protein density.
Makes about 6 Servings
About 147 calories per serving
2 Cups Celery Chopped
1 Cup Carrots Chopped
1 Apple Cored and Chopped
1/2 Yellow Onion Chopped
2 Garlic Cloves Minced
4 Cups of Water
1 Cup Raw Unsalted Cashews
1 Tsp Ground Pepper
1 Tsp Thyme
1/4 Tsp Cayenne Pepper *Optional
1 Tbs Olive Oil (enough to cover pot - may use less)
Salt to Taste
Takes about 10 minutes to prep and 20 minutes to cook. Total cook time is about 30 minutes.
1) Prep all veggies and fruit.
2) Heat dutch oven or large pot over medium-high heat. Once pot is hot, add oil to cover the pot.
3) Add Celery, Carrots, Onion, Apple, and Garlic to the pot. Saute for 3-4 minutes. Add water. Bring to boil. Add seasonings (ground pepper, thyme, cayenne pepper). bring the heat down to a high simmer and cook for 5minutes. Add cashews. Cook for about 10-15minutes or until vegetables are tender.
4) Once vegetables are tender, turn off the stove. Use your emersion blender to blend the entire soup.