This soup is super easy and doesn’t require any extra cooking. I had a bunch of celery left over, and was looking for soup recipes when I came across this one from The Rawtarian. I found it tasty and satisfying. The short ingredient list means that it comes together even faster than the Thai Ginger Soup that I had been making recently.

Ingredients

1 cup water

4 stalks celery

½ cup cashews

1 garlic clove

¼ teaspoon salt

Garnish (optional)

1 stalk finely chopped celery

croutons

ground pepper

Makes 2 servings.

Blend on high for 90 seconds if starting with hot water, or 5–6 minutes for cold water. (I like to heat the water while gathering the other ingredients to reduce time and noise.)

This is probably obvious, but the size of the garlic clove affects how garlicky the soup is. If you have a large garlic clove, or if you are averse to too much garlic, start with half of a clove. Then sample the soup, and if you want to add more garlic, just blend for an additional ~20 seconds to incorporate it.

I highly recommend including the croutons. You can easily make your own by cutting bread into cubes and toasting at 400°F for ~15 minutes.

I was less excited about the celery pieces, so next time I’ll probably skip them. You can use the Vitamix to chop celery, but it’s non-ideal for this recipe because it will leave some longer stringy bits. (There’s no stringiness in the blended soup because it has plenty of time to blend.)

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