Celery Cashew Soup


  • 500g celery (stalks), cleaned and sliced crosswise
  • 250g carrots, peeled, halved lengthwise and sliced
  • 1 onion, skinned, thinly sliced lengthwise
  • ~60g cashew nuts
  • 2 dried bay leaves
  • 4-5 cloves garlic, lightly crushed
  • 2-3 slices ginger
  • 1/2 tsp black peppers, crushed
  • ~6 cups of water
  • 1/2 tsp coarse black pepper, or to taste
  • a bunch of coriander, optional
  • salt to taste



  1. Put all ingredients, except coriander, coarse black pepper and salt, in a slow-cooker (mine is a 180W), pour in about 6 cups of water, covered. Using high heat, boil for 5 to 6 hours until the vegetables are very tender and the broth is fragrant. Add chopped coriander, if using.
  2. Add salt and coarse black pepper to taste.
  3. Serve hot (with or without the boiled vegetables and/or noodles). If you like eating the very tender celery slices too, then you may want to skin (or peel) the stalks, or ribs, to remove the tough fibre before slicing.


Recipe credits to Taste Hong Kong

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