Preparation  15 mins
Cook  50 mins
Serve  4


2 tbs olive oil

1 small onion, diced

1 celery stalk, diced

2 cloves garlic, crushed

700g mixed vegetables (pumpkin, carrots, celery, cauliflower, parsnips, swede, sweet potato, leek or kale work very well)

150g raw cashews

½ lemon, juiced

1 tsp sea salt

¼ tsp ground black pepper

Handful fresh parsley

2 bay leaves

1.2 litres vegetable stock



Heat the olive oil in a large casserole pot then add the onion, celery and garlic. Stir together and heat gently for 5 minutes until slightly softened.

Chop the vegetables into small pieces, about 2cm, so they cook evenly, then add into the pot. Stir together then cook for a further 5 minutes.


Signature Knives

Add the rest of the ingredients and bring to a gentle simmer. Place the lid on the casserole pot and cook for 40 minutes.

When vegetables have softened, turn off the heat and remove the bay leaves.

Blend the soup until completely pureed. 

Pour the soup back into the casserole pot and heat the soup to a gentle simmer for a 2-3 minutes.

Once fully re-heated, serve with crusty bread.

Creamy Vegetable soup

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