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.