vegan artichoke cashew soup recipe

Apple, Celeriac & Artichoke Soup with Thyme

The Balanced Kitchen
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3



  • 400 g Jerusalem artichokes wash excessdirt, chop any unwanted bits
  • 1 medium cerleriac roots removed, outer edges peeled/chopped, roughly diced
  • 1 large brown onion skin removed, diced
  • 2 sticks celery washed, chopped
  • 2 cloves garlic minced
  • 1 large eating apple cored, diced


  • 1 large handful fresh thyme removed from stalks
  • 3 tbsp plantbased yoghurt for topping
  • 3 small handfuls cashews for topping


  • Place all the soup ingredients into a large pan and add enough water so that all the contents are covered.
  • Place the lid firmly on the pan (I use a pressure cooker for soups which ensure no liquid is lost, it cooks faster and preserves more nutrients).
  • Bring the pan to the boil then simmer gently for 20 minutes or until all the contents are soft enough to blend.
  • Turn off the heat and use a stick/hand blender to blitz the soup to a smooth consistency.
  • Season with sea salt and ground black pepper to taste.
  • Serve immediately in bowls and top with a swirl of yoghurt, a handful of cashews and a sprinkling of thyme leaves.


Serve with sourdough bread for a more filling meal.
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