Celery, cashew & sherry soup

2 servings
5 min
30 min
Very Easy


Number of serving: 2
1/4 cup raw cashews

6-8 celery stalks (use 8 if you are working with younger and smaller stalks)

3-4 cups water

Juice of 1 lemon

salt and pepper

2 tablespoons olive oil

2 cups vegetable broth

3 tablespoons cilantro

2 cloves garlic, diced

1/4 cup dry sherry

croutons (optional)


  • Soak the cashews overnight in water.

    Wash the celery and remove any tough outer strings by peeling them back with a knife. This should not be necessary if working with young and tender celery. Chop celery into one-inch pieces and place in a pot with the water and lemon juice. Let sit for 10 minutes. Add a pinch of salt and pepper, bring everything to a boil, then reduce the heat and simmer for 5 minutes. Drain the liquid from the celery.

    Place the celery back into the pot and add the olive oil. Cook on medium heat for 5 minutes. Add the vegetable broth, cilantro and garlic and cook for another 5 minutes. Turn off the heat and let everything cool slightly. Drain the cashews and mix them into the soup, then puree everything in a blender in small batches.

    Return the soup to the pot, stir in the sherry, and simmer over low heat for 3 to 4 minutes. Serve immediately topped with croutons, if you like.

    Serves 2-3


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