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Ingredients
  • 6 (300 g) small celery stalk, halved
  • 2 garlic cloves, peeled
  • 1 slice (30 g) yellow onion, ½" thick
  • 1 (260 g) medium russet potatoes, cooked, halved
  • 2½ cup (600 ml) vegetable stock
  • 1 cup (240 ml) cashew milk
  • ½ teaspoon salt, optional
  • ½ teaspoon ground black pepper
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