Heat the coconut oil in a large saucepan over medium heat and add the onion, celery, garlic, parsley stalks, mushrooms and thyme leaves and cook until softened. Pour the stock into the saucepan and bring to the boil. Then turn down the heat and simmer for 20 minutes.

Season to taste with Himalayan salt and black pepper, and whiz with a blender until smooth. Pour in the cashew cream, bring back to the boil and then turn off the heat.

To serve, drizzle some olive oil over the top and garnish with celery leaves and a sprinkling of black pepper.

Andy’s Sugar Safe® Tips

The addition of the cashew cream will help to reduce the glycemic index of the soup, making it more filling and satisfying.