• 3 oz. Butter
• 2 Heads of celery, roughly chopped
• 4 Garlic Cloves, finely chopped
• 5 oz. unsalted cashew nuts
• 2½ pints vegetable stock

• 2oz. unsalted cashew nuts
• Chopped celery leaves

Method
1. Melt the butter and cook the celery and garlic gently for 10 minutes in a covered saucepan, without colouring.
2. Grind the nuts finely in a food processor and add to the pan along with the stock. Cover, bring to the boil and simmer for about 30 minutes until the vegetables are tender.
3. Cool a little, then puree in a liquidiser. Pass the soup through a sieve into a clean saucepan (see note below). For the garnish, put the nuts into a frying pan over a high heat. Shake frequently until the nuts brown. Cool.
4. Reheat the soup gently and serve garnished with the toasted chopped cashew nuts and chopped celery leaves.

Note: Joan doesn't sieve the soup as she thinks it makes it too thin.

• 400g can chopped tomatoes
• 110g pack of chorizo sausage (unsliced)
• 140g wedge Savoy cabbages
• sprinkling dried chilli flakes
• 410g can chickpeas , drained and rinsed
• 1 chicken or vegetable stock cube
  
• crusty bread or garlic bread, to serve

Method
1. Put a medium pan on the heat and tip in the tomatoes, followed by a can of water.
2. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
3. Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender.
4. Ladle into bowls and eat with crusty or garlic bread.

Making it Indian: for an Indian version of this spicy soup, use some cooked chicken
and 1 tsp of curry paste instead of the chorizo.