INGREDIENTS

160g raw cashews

4 tbsp olive oil

2 onions, finely diced

2 bunches of celery, finely chopped

20g Fresh Parsley, finely chopped

Sea Salt, to taste

Cracked Black Peppercorns, to taste

1 lemon, juiced

750ml Bottled Drinking Water

To Serve

A drizzle of olive oil

Cracked Black Peppercorns, to taste

Method

1) To create the creamy base for the soup, take a jar (or a reasonable container) filled with water and place cashews in it. Leave to soak overnight. Remember to reserve the rest of the water.

2) Place a large pot of oil on medium heat. Chop the onions and add them with half of the celery and sauté for 5 minutes. Leave it aside to cool when it turns soft & translucent.

3) Place the cashews, cooked onions, raw celery, parsley, and the reserved water into a blender. Blitz the mixture well. stir in the lemon juice and add season to taste.

4) Serve the cold creamy cashew celery soup with a generous drizzle of olive oil and black pepper.

This vegan soup is not only rich and buttery but also packed with protein and antioxidants. Not to mention, vegans love this soup when made with fresh vegetables. If you are looking to buy fresh vegetables & other precut items, fret not, you can rely on NRTC fresh – the leading vegetables & fresh fruits Dubai-based company, delivering all kinds of essential food ingredients in the UAE, with no delivery charges.