Creamy Cashew Celery Soup with Olive Oil

Packed with protein, fibre and antioxidants, this creamy soup is flavourful and requires minimal prep time
Creamy Cashew Celery Soup with Olive Oil
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Creamy Cashew Celery Soup with Olive Oil
August 04, 2019
Preparation Time 15 minutes (plus soaking time)
Cooking Time 5 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


160g raw cashews
750ml spinneysFOOD Bottled Drinking Water
4 tbsp olive oil
2 onions, finely diced
2 bunches of celery, finely chopped
20g spinneysFOOD Fresh Parsley, finely chopped
spinneysFOOD Sea Salt, to taste
Cracked spinneysFOOD Black Peppercorns, to taste
1 lemon, juiced

To serve

A drizzle of olive oil
Cracked spinneysFOOD Black Peppercorns, to taste


  • 1

    To make the base for the soup, place the cashews in a jar or resealable container and cover with water. Leave to soak overnight. Reserve the rest of the water

  • 2

    Heat the oil in a large pot over a medium heat. Add the onions and half of the celery and sauté for 5 minutes or until soft and translucent. Season well and set aside to cool

  • 3

    Place the cashews, cooked onion and celery, raw celery, parsley and the reserved water into the jug of a blender. Blitz the mixture until completely smooth. Season to taste and stir in the lemon juice

  • 4

    Serve cold with a generous drizzle of olive oil and some cracked black pepper


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