Celery, Cashew & Sherry Soup

Name: Celery, Cashew & Sherry Soup
Total time: 45 min
Yield: 3 servings
Ingredients: 1/4 cup raw cashews; 8 celery stalks (use 8 if you are working with younger and smaller stalks); 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

Celery, Cashew & Sherry Soup takes approximately 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 173 calories, 2g of protein, and 14g of fat per serving. This recipe serves 3.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

173 kcal

Calories

2 g

Protein

14 g

Fat

7 g

Carbs

Ingredients

For 3 servings

Estimated cost~€13.75 · ~€4.60/serving

Instructions

1
Soak the cashews overnight in water.
2
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.
3
Chop celery into one-inch pieces and place in a pot with the water and lemon juice.
4
Let sit for 10 minutes.
5
Add a pinch of salt and pepper, bring everything to a boil, then reduce the heat and simmer for 5 minutes.
6
Drain the liquid from the celery.
7
Place the celery back into the pot and add the olive oil.
8
Cook on medium heat for 5 minutes.
9
Add the vegetable broth, cilantro and garlic and cook for another 5 minutes.
10
Turn off the heat and let everything cool slightly.
11
Drain the cashews and mix them into the soup, then puree everything in a blender in small batches.
12
Return the soup to the pot, stir in the sherry, and simmer over low heat for 3 to 4 minutes.
13
Serve immediately topped with croutons, if you like.