Creamy Veg Bisque

Cook the asparagus and broccoli in a pan of boiling salted water for a few minutes until just tender. Drain well.

Place into a blender or food processor and blend until smooth.

Heat the oil in a large pan and gently cook the onion and celery until soft, but not browned.

Add 675ml|3 cups of water and bring to a boil. Add the blended vegetables and the peas and simmer for 5 minutes.

Place the cashews, remaining water, celery salt and pepper in a blender or food processor and blend until smooth and creamy.

Stir into the soup with the parsley and bring to a boil.