Vibrant spring colour even when there isn’t really any fresh British veg! Using celery and frozen peas results in the kind of fresh green that makes you feel alive. Great for lunch or dinner along with our Provençal loaf or potato scones.
1 head of celery, chopped into 1 cm pieces
100 g cashew nuts
300 g frozen peas
1 onion
1 litre veg stock (we use bouillon)
1. Sauté the onion in a large pan in a little oil – olive or rapeseed oil are ideal.
2. Add the chopped celery and cook gently with a lid on the pan for a few minutes.
3. Stir in cashews and stock, bring to the boil and simmer for 10 mins. Add frozen peas and bring back to the boil, then simmer for a further 5 mins until the celery is tender.
4. Whizz the soup with a stick blender, add some black pepper and check the seasoning, add some water to thin if you like and serve.
