This is one of my go-to soups – I eat it every week. Salty, creamy, savory and you’d never guess it is dairy free.
- 6 celery sticks
- 1/2 c cashews
- 2 small cloves garlic
- Pinch salt
- Pinch pepper
- 1 c water
- (Optional) Pumpkin seeds
- (Optional) Drizzle olive oil
Directions: Trim the ends of the celery and rinse. Cut celery into 3-4 inch pieces. Add to blender with the remaining ingredients. Blend and enjoy!
Options/tips: The celery taste really comes through. When fasting I’ll omit the cashews, but the result is much lighter. Amp this recipe up by adding cayenne if desired.
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