So much in our lives is down to timing. People we meet, opportunities that happen just because you were in the right place at the right time or things that don’t happen because you just missed out. Spare a thought for the person that was just before or just after the person that did win the lottery! Timing can also affect so much of what we eat. As much as I love my cook books it’s often what I happen to see while looking at Pinterest or food blogs that now ends up on my plate!
That’s where this recipe idea came from, I follow a blog called smarterfitter by Monica Shaw and a few weeks ago she did a detox during which she made the most amazing soups and salads (smoothies too, if unlike me you like smoothies!). One post that stayed with me was where Monica describes making “cream of” celery soup made creamy by using cashew nuts rather than cream. I’m so glad I saw that post as it really set a light bulb off in my head. It just so happens that I used to love Cream of Celery Soup! I also just happen to be growing celery at the allotment and I just happened to have cashew nuts in! Making this soup was meant to happen!
There was actually no recipe in that blog post for the soup so I made up my own. It turned out great and is one I will be making again! I have always loved celery soup and its amazing how like the one I used to have from a can this turned out! Its got lots of celery flavour and its creamy without been heavy. Those cashews give a good dose of protein to the soup too which is great if following the Whole30 or Paleo diets where protein at each meal is advised but not always easy if you aren’t a big meat-eater. The first time I made this I found the nuts added a little grainy texture to the soup. This wasn’t unpleasant, just noticeable. I’m sure if you have a fancy blender like a Vitamix that wouldn’t happen. Now I add the cashews just before the end of the cooking time to soften them and the soup has a much smoother texture. My soups shade of green varies each time depending on the celery, as its home-grown its tends to be a darker green!
Creamy (without cream) Celery Soup (serves 2)
- 300 grams celery, washed and chopped
- 1 small onion, chopped
- 1.5 tbsp olive oil
- 500 mls vegetable stock
- 40 grams cashew nuts
- salt and pepper to taste
- Heat the olive oil in a large saucepan then add the celery and onion, stir to coat with oil. Turn the heat low and put the lid on leaving the vegetables to sweat for 5 minutes.
- Add the garlic, give a quick stir then add the vegetable stock and simmer for 10 minutes.
- Add the cashew nuts to the saucepan and simmer for another 5 minutes or until the celery is cooked through.
- Tip the soup mix into a blender and purée until smooth.
- Season with the salt and pepper and serve.