A simple celery soup, full flavour and dairy-free. It will become a favourite.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: Vegan, Vegetarian
Keyword: celery
Servings: 4servings
Calories: 202kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
1tablespoonolive oil
1head of celerycleaned and roughly choppped, leaves as well
1small white onion
3-4fat cloves of garlic
½cupcashews
2small potatoes-- about a small fist sized or smaller -- about 1-1-½ cups chops - peeling is optional
4cupsstock or water
healthy pinch of salt
2bay leaves
pinchof cayenne
¼cupof fresh parsley chopped
for serving:
more parsley
green onion finely sliced
good olive oil
hemp seeds
toasted pita bread chunks
Instructions
Heat olive oil in a large pot or dutch oven.
Rough chop all the vegetables add to pot with stock, add salt and cayenee and bay leaves. Bring to a boil and then reduce to a simmer until vegetables are tender 15-20 minutes.
Transfer soup to a blender along with ¼ cup of lightly chopped fresh parsley. Make sure you remove the bay leaves. Blend soup at high speed until smooth and creamy. You will need to do this in 2 or 3 batches. Please ensure that you vent your blender to allow the steam to escape.
Taste for seasoning -- add enough salt and pepper. And serve with a drizzle of good olive oil, a sprinkle of hemp seeds and toasted pita bread.
Notes
Nutritional information excludes garnishes.Soup will keep in a covered container and refrigerated for 3-4 days.Makes a great first course if served in smaller portions. As a starter, this recipe will serve 6-8.