Cream of Celery Soup

This wasn't the prettiest of dishes, so I didn't get around to taking a pic this time.

I made my own variation of the Cream of Celery Soup from the McDougall cookbook.

Ingredients:
5 Stalks Celery
1/2 Onion
2 Carrots
2 Potatoes
9c Water
2/3c Raw Unsalted Cashews
1/3c Whole Wheat Pasty Flour
1/3c Soy Sauce
Dash of Dill Weed
1tsp Basil
Ground Pepper to taste

Cook the celery, onion, carrots, potatoes & 8c water in a pot for about 30 minutes (or until vegetables or tender). Once cooked, take 4 cups of vegetable mixture and put in a blender with cashews, pastry flour, and remaining 1c of water and puree. Add mixture to the remaining vegetables in the pot, bring to a boil, and stir until it thickens. Add soy sauce dill, basil, and pepper. Cook 5 more minutes and serve.

Verdict: Definitely not a pretty looking dish, and taste was just ok. I subbed out fresh parsley for basil, and left our cayenne they suggested due to not having them in my house, but other than that didn't change much. Not sure if I'd make this one again.