• 1 medium onion
  • 1 stick of celery
  • 1 medium carrot
  • 1 clove garlic
  • 1 small/medium celeriac
  • 1 cup toasted cashews/ground almonds (I used a mixture of what we had in the cupboard)
  • 2 Kallo Chicken Low Salt Stock Cubes (or Vegetable if preferred)
  • 1-2 cups almond milk
  • A squeeze of lemon
  • Olive oil
  • Seasoning, toasted nuts, apple crisps to garnish (optional)

How to make

  1. Peel and dice all of the vegetables.
  2. Heat a little olive oil in a large pan and lightly sauté the vegetables until they start to colour.
  3. Lower the heat and put a lid on and allow to sweat for 10-15 minutes until starting to soften.
  4. Cover with hot water, add the nuts and stock cubes and allow to simmer for approximately 15 minutes until the vegetables are very soft.
  5. Purée with a stick blender until completely smooth, add almond milk for extra creaminess until you reach your desired consistency. Taste and season with black pepper and a little lemon juice.
  6. Garnish and serve.