Chopped Celery- 1 cup , Garlic chopped- 1 tblspn, Onion chopped- 2 tblspn , Sliced potato- 1 medium size , Bay leaf 1, Cayan pepper- 1/4th tspn, Black pepper crushed- 1 tspn, Thin Cashew paste- 2 tblspn , Fresh cream/curd/ sour cream 2 tblspn, Nigela seeds/Kalonji- 1/2 tspn, White sesame seeds- 1 tspn , Cashew cream 2 tblspn , Salt to taste, Olive oil-1 tblspn, Water / stalk glasses 2 glasses.

Method- In a pan add olive oil and garlic and onion. Fry till just translucent. Add chopped celery. Stir for 2 min. Add all other ingredients except cashew and nigela, and sesame seeds. Stir for 1 min ad then add 2 glass of water. Cook covered till everything is very soft. Strain and put all the solids in a blender. Blend till very soft. Now mix it with liquid and strain again. Now you will get very creamy liquid. If it is very thick then you may add water to bring it to your required consistency. Now again boil it for 1 min. Check the seasoning. Add half of cashew cream. Transfer to the serving bowl. Heat a small pan and add 1 tspn oil. Switch off the flame. Add nigella seeds. Pour this over the soup. Sprinkle toasted sesame seeds. Spoon the cashew cream. Garnish with celery leaves and serve hot.

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