Creamy Celery Soup
Servings: 4
Creamy celery soup is one of those recipes that has become a staple in our home. It’s quick, easy, and full of nutrients—perfect for busy days when we need something hearty and delicious.
Ingredients
Celery Soup
- 2 tbsp avocado oil
- 1 yellow onion diced
- 4 garlic cloves minced
- 6 celery stalks sliced to help with fibers
- 2 russet potatoes peeled and chopped
- 4 cups vegetable stock
- 2 bay leaves
- ½ cup raw cashews
- 1 tsp black pepper, ground ground
- ⅛ tsp cayenne
- ¼ cup fresh dill
- ¼ cup fresh parsley
- 1 cup spinach
- 1 tbsp lemon juiced
- ½ tsp sea salt, unrefined
Toppings
- ¼ cup hemp hearts
- ¼ tsp black pepper, ground ground
- 2 tbsp fresh parsley chopped
- ¼ cup cashew cream optional
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the onion, and cook, stirring often, until it starts to soften and turn a little golden on the edges.
- Add the garlic and stir 1 minute, until fragrant.
- Add the celery, potatoes, vegetable stock, bay leaf, salt, pepper, cashews and cayenne. The liquid should just cover the veggies (if not, add up to 1 cup of water until covered).
- Bring to a rolling boil, turn heat down and cover. Allow to simmer gently until potatoes are tender, about 10 minutes.
- Turn heat off, remove bay leaf, and add fresh herbs, spinach and lemon juice.
- Using an immersion blender, blend until very silky smooth. Season with salt, to taste.
- Serve in bowls and add toppings.
Notes
Slicing the celery thinly will prevent the annoying fibers texture.
Adding herbs and spinach once heat is off prevents them from cooking and losing their vibrant color.
Nutrition
Calories: 351kcal, Carbohydrates: 35g, Protein: 11g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 10g, Sodium: 1298mg, Potassium: 860mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2115IU, Vitamin C: 23mg, Calcium: 96mg, Iron: 5mg