This soup is super easy and doesn’t require any extra cooking. I had a bunch of celery left over, and was looking for soup recipes when I came across this one from The Rawtarian. I found it tasty and satisfying. The short ingredient list means that it comes together even faster than the Thai Ginger Soup that I had been making recently.
Ingredients
1 cup water
4 stalks celery
½ cup cashews
1 garlic clove
¼ teaspoon salt
Garnish (optional)
1 stalk finely chopped celery
croutons
ground pepper
Makes 2 servings.
Blend on high for 90 seconds if starting with hot water, or 5–6 minutes for cold water. (I like to heat the water while gathering the other ingredients to reduce time and noise.)
This is probably obvious, but the size of the garlic clove affects how garlicky the soup is. If you have a large garlic clove, or if you are averse to too much garlic, start with half of a clove. Then sample the soup, and if you want to add more garlic, just blend for an additional ~20 seconds to incorporate it.
I highly recommend including the croutons. You can easily make your own by cutting bread into cubes and toasting at 400°F for ~15 minutes.
I was less excited about the celery pieces, so next time I’ll probably skip them. You can use the Vitamix to chop celery, but it’s non-ideal for this recipe because it will leave some longer stringy bits. (There’s no stringiness in the blended soup because it has plenty of time to blend.)
That looks really good! I think I’ll try it with milk instead of water. This could be a solution for using up celery that I buy for Harvest Cheddar Soup. 🙂
I’m assuming raw cashews?
Yes, raw cashews.
I am excited to try this. I will cut down on the water and use it more as a concentrate in a recipe using canned cream of celery soup. I have dehydrated cashews. Do you think this will affect the overall texture? I have so much to experiment with. 🙂
I don’t have experience with dehydrated cashews, but my guess is that they would work the same.