Celery and Cashew Nut Soup


Ingredients

700g of celery

600g of peeled onions

100g of cashew nuts

20g of garlic

1/2 tsp of ground ginger

10g salt

12g of vegetable stock

1 litre of water

Heres how

Peel and chop the onions, garlic and celery in chunks

heat a large pan and in with the chopped veg

add a drizzle of rape seed oil and the salt then,

give the pan a good stir around and cook for 5-10 minutes on a medium heat

add in the ginger and cashew nuts, pour over the water and bring up to the boil

simmer the pan for 15- 20 minutes until the onions and celery are soft

pour in the double cream and blend to a smooth velvety soup

season with a little more salt and pepper if you need it and serve with a sprinkle of crunchy chopped spring onions, red chilli and a drizzle of sesame oil

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Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, www.petersidwell.com 

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