vegan artichoke cashew soup recipe
Apple, Celeriac & Artichoke Soup with Thyme
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 3
Author: Joanne
Ingredients
Soup
  • 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
Topping
  • 1 large handful fresh thyme removed from stalks
  • 3 tbsp plantbased yoghurt for topping
  • 3 small handfuls cashews for topping
Instructions
  1. Place all the soup ingredients into a large pan and add enough water so that all the contents are covered.

  2. 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).

  3. Bring the pan to the boil then simmer gently for 20 minutes or until all the contents are soft enough to blend.

  4. Turn off the heat and use a stick/hand blender to blitz the soup to a smooth consistency.

  5. Season with sea salt and ground black pepper to taste.

  6. Serve immediately in bowls and top with a swirl of yoghurt, a handful of cashews and a sprinkling of thyme leaves.

Recipe Notes

Serve with sourdough bread for a more filling meal.