1 large potato, diced
1 large garlic clove, chopped
5 celery sticks, chopped
150g unsalted cashew nuts
1.2 litre stock
1. Heat the butter in the saucepan, and add the potato, celery and garlic. Cook for 10-15mins.
2. Crush or blend the cashew nuts and then add to saucepan with stock mixture. Leave to simmer for 25mins.
3. Blend the mixture until smooth
4. Use leaves of the celery sticks and roasted cashew nuts to garnish. Enjoy!