This silky celery soup is wonderfully simple yet full of flavour. The cashew nuts add a beautiful creamy texture without needing any dairy, while the olive oil and sunflower seed topping bring a lovely nutty finish. It’s the perfect soup for when you want something light, nourishing, and ready in under half an hour.
INGREDIENTS:

1 tbsp virgin olive oil
1 onion, chopped
1 clove of garlic, crushed
4–5 sticks of celery, roughly chopped
Salt and freshly ground black pepper
1 small handful of cashew nuts
750ml vegetable or chicken stock
Sunflower seeds, to serve
Extra virgin olive oil, for drizzling
HERE’S HOW:
Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic, then cook gently for 5 minutes until soft and fragrant.
Add the chopped celery and season generously with salt and pepper. Stir in the cashew nuts, then pour in the stock to cover the vegetables.
Bring everything to the boil, then reduce the heat and simmer for 15–20 minutes until the celery is tender and the flavours have come together.
Remove from the heat and carefully blend until smooth and creamy. Taste and adjust the seasoning if needed.
Serve the soup hot, topped with a sprinkle of sunflower seeds and a drizzle of olive oil for a lovely finish.
Recipe by Peter Sidwell