This dairy-free recipe makes a deliciously creamy soup.

Ingredients

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

Method
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. 

Reheat to serve and season to taste.