Step 1

Fry the chopped onions and garlic vigorously in a pan. I always add a sip of water so that nothing burns. Add the chopped celery and braise it with the onions.

Step 3

Take the soaked cashews and water and mix it in a high speed blender to a creamy consistency.

Step 5

Deglaze the onions with the white wine.

Step 7

When the white wine is cooked off, add the remaining ingredients and the cashew cream and stir. Let it simmer on low heat for about 20 minutes. So that the taste of the spices unfolds. Remove the bay leaves and juniper berries. If you can't find them, don't worry. Just pay attention to it while eating.

Step 9

Garnish the soup with green chillies and tortilla chips.