This dairy-free recipe makes a deliciously creamy soup.
2 tbs vegetable oil
1 medium sized onion, peeled and chopped
1 head celery, washed and chopped
1 medium sized potato, peeled and chopped
1 litre vegetable stock
100g broken cashew nuts
seasoning to taste
Heat the oil in a large saucepan and gently fry the onion and celery until the onion is transparent (about 5-10 minutes).
Add the potatoes and stir round a little.
Add the stock and the cashews, bring to the boil, cover and simmer for 20 minutes.
Allow to cool slightly then blend to a smooth consistency.