Cream of Celery Soup
Ingredients
- 1 bunch celery, about 8 stalks chopped
- 1 medium onion, chopped (170 g)
- 3 cloves garlic, minced
- 1 medium potato, cubed (220 g, Russet or Yukon)
- 1/4 cup vegan butter (57 g)
- 1/4 cup flour (34 g)
- 1 tsp thyme (5 g)
- 1/2 tsp marjoram (2.5 g)
- 1 bay leaf
- 4 cups vegetable broth (946 ml)
- 1/2 cup plant milk (118 ml)
- Salt and pepper to taste
Optional
- 1/4 cup vegan cream cheese (44 g)
Preparation
Melt the butter over medium heat and sauté the onion and celery for 3-5 minutes or until the onions become translucent.
Add in the potatoes, thyme, marjoram, bay leaf and garlic and continue to cook until the garlic is fragrant.
Add in the flour and mix until everything is well coated. Cook for a minute or two to get rid of the raw flour taste.
Add in the broth and bring to a soft boil. Lower the heat, cover and simmer for 20-25 minutes or until the potatoes are fork tender.
Remove about a cup of the celery and potato mixture and set it aside to be returned after blending.
Remove the bay leaf and blend the soup to a smooth consistency using a hand blender or standard blender.
Add in the plant milk, vegan cream cheese if using, and the reserved celery potato mixture. Check for seasoning and cook for another 10 minutes on medium low.
Serve once heated through and the cream cheese is completely incorporated.
Tips
Use organic celery to avoid pesticides.
Use a light-colored vegetable broth for better soup color.
