Mushroom soup looks so unappetising but taste oh so good.
Serves 4
400g mushrooms, brushed and roughly chopped
1 small onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
1 large stick of celery
1 tbsp olive oil
40g cashew nuts
2 vegetable stock cubes
Gently fry the vegetables in the oil in a saucepan with a lid on to soften for 5 minutes or so. Shake the pan every now and then so the vegetables don't catch.
Add 1 litre of just boiled water, stock cubes, and cashew nuts. Bring to the boil, cover again and simmer for 20 minutes. Then liquidise with a stick blender and serve.
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