heads of celery

Now that spring has finally sprung, it’s time for a light, vegetable soup.

And what can I say about this one? Other than, perhaps, trust me?!!!

This Instant Pot Celery and Cashewnut Soup is an absolute revelation. I’ve met many people who are not fans of celery but not yet one person who doesn’t like this soup. It’s so simple to make, only four ingredients and is simply a bowl of warming goodness!

No doubt like you, I’ve tried many recipes in my time that sounded really improbable but I’ve thought – surely this recipe wouldn’t be published if it were awful? And, guess what, so many times the improbable is simply indigestible.

However, don’t let past disappointments stop you, and give this soup a whirl, I promise you won’t regret it.

This Instant Pot Celery and Cashewnut Soup is originally from the New Covent Garden Soup Company’s Book of Soups: New, Old and Odd Recipes, slightly simplified and adapted for pressure cooking.  It is so satisfying to make something that is greater than the sum of its parts, my kids love it (always a bonus) and it’s even vegan, so handy in the freezer for your more particular guests.

If you’re feeling fancy then a sprinkling of chopped toasted pistachios on the top would be a nice flourish, with a slice of your favourite loaf on the side. If you’re not avoiding dairy then a swirl of cream or a grating of cheddar would also go down a treat.

For other simple soups try my Instant Pot Broccoli and Stilton Soup or this Instant Pot Lentil and Lemon Soup.

Instant Pot Celery and Cashewnut Soup

Print Recipe

• CourseMain Dish

Servings

6

Servings 6

Instant Pot Celery and Cashewnut Soup Print Recipe CourseMain Dish Servings 6 Servings 6

Ingredients

• 2 heads of celery approx 900g
• 4 cloves of garlic
• 150g salted cashews
• 1 litre vegetable stock

Servings:

Instructions

1. Roughly chop celery and garlic.
2. Chuck in the Instant Pot with the salted cashews (no need to chop) and the vegetable stock.
3. Set the valve to "sealing" and manual cook on High Pressure for 8 minutes.
4. When the Instant Pot beeps to say it's done either open the valve for Quick Pressure Release if you want to proceed immediately or leave the pressure to release naturally if you want to finish the soup later.
5. Blend the soup with a hand blender or liquidiser. For best results it's worth then passing through a sieve to remove and errant celery strings.

Recipe Notes

If you want to make this on the hob then follow the same method but simmer for 30 minutes in a saucepan.