4 Serves
480 Mins
Soak the cashews in water overnight to soften them for blending.
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Vitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
140 µg / 400 µgCalcium
161 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
191 mg / 420 mgPhosphorus
284 mg / 1,250 mgPotassium
830 mg / 4,700 mgSodium
946 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Wash the celery and chop it into one-inch pieces using a chef's knife.
In a pot, combine the chopped celery, water, and lemon juice. Let the mixture sit for 10 minutes.
Add salt and pepper to the pot, bring to a boil, then reduce heat and simmer for 5 minutes.
Drain the liquid from the celery using a colander.
Return the celery to the pot, add olive oil, and sauté over medium heat for 5 minutes.
Stir in the vegetable stock, cilantro, and garlic, cooking for an additional 5 minutes before removing from heat to cool slightly.
Drain the soaked cashews and add them to the pot. Use a blender to puree the soup until smooth.
Return the soup to the pot, stir in the sherry, and simmer over low heat for 3 to 4 minutes.
Serve the soup immediately, garnished with croutons if desired.
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