CELERY, LEEK AND THYME SOUP

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SERVES 4

Although not as well known as their famous counterparts, onions and garlic, leeks are significant vegetables in the fight against chronic low-level inflammatory states, including diabetes, obesity and rheumatoid arthritis. Leeks can decrease your risk of developing these conditions by virtue of their polyphenol and kaempferol content.

1 tablespoon extra virgin olive oil

4 garlic cloves, sliced

1 leek, white part only, chopped

1½ heads celery, cut into 5 mm (¼ inch) slices

2 cardamom pods, seeds only, pods discarded

1 teaspoon dried thyme

1 litre (35 fl oz/4 cups) Vegetable Stock

105 g (3¾ oz/²/₃ cup) natural cashews, pre-soaked and drained

125 ml (4 fl oz/½ cup) additive-free coconut milk

Heat the oil in a large saucepan over medium heat. Add the garlic and leek and cook for 3–4 minutes or until soft. Add the celery, cardamom seeds and thyme and cook for a further 5 minutes.

Add the stock and bring to the boil, then reduce the heat and simmer, covered, for 20–25 minutes or until the celery is tender.

Remove from the heat and allow to cool slightly, then add the cashews. Purée in a food processor or blender until smooth. Return to the saucepan, add the coconut milk and warm through before serving.