Instant Pot Celery and Cashewnut Soup
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Instant Pot Celery and Cashewnut Soup
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| Servings |
| 6 |
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Ingredients
- 2 heads of celeryapprox 900g
- 4 cloves of garlic
- 150g salted cashews
- 1litre vegetable stock
Instructions
- Roughly chop celery and garlic.
- Chuck in the Instant Pot with the salted cashews (no need to chop) and the vegetable stock.
- Set the valve to “sealing” and manual cook on High Pressure for 8 minutes.
- 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.
- 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.