Vegan Cream of Celery Soup

6 Ribs of Celery
1 Medium Yellow Onion
4 Cloves of Garlic
1 Tablespoons Olive Oil
1 Litre of Vegetable Broth (4 cups)
1 Cup of Water
⅓ Cup of All Purpose Flour
1 Bay Leaf
½ teaspoon Dried Thyme
½ Cup Raw Cashews
Salt and Pepper to Taste

Chop up the celery and onion, and finely mince the garlic.

Heat the olive oil in a large pot over medium-high heat. Add the celery, onion, and garlic and sauté for about 5 to 10
minutes until the celery and onion begin to soften and look translucent.

Add in the vegetable broth, water, then slowly pour in the flour as you whisk the soup to avoid any lumps. Add in the
bay leaf, thyme, and raw cashews. Bring to a simmer and cook for about 15 minutes until the cashews are very soft.

Remove the bay leaf, then blend in small batches, making sure to blend very well so that the cashews are completely
blended.

Season with salt and pepper if desired and garnish with some celery leaves, before serving.