Creamy Celery Soup
Servings: 4
This celery soup simmers thinly sliced celery, russet potatoes and cashews in one pot, then blends silky and dairy-free. Fresh dill, parsley and spinach go in off the heat to stay bright green, and it takes 30 minutes.
Equipment
Ingredients
Celery Soup
- 2 tablespoon avocado oil
- 1 yellow onion diced
- 4 garlic clove minced
- 6 celery stalks sliced to help with fibers
- 2 russet potatoes peeled and chopped
- 4 cup vegetable stock
- 2 bay leaves
- ½ cup raw cashews
- 1 teaspoon black pepper, ground ground
- ⅛ teaspoon cayenne
- ¼ cup fresh dill
- ¼ cup fresh parsley
- 1 cup spinach
- 1 tablespoon lemon juiced
- ½ teaspoon sea salt, unrefined
Toppings
- ¼ cup hemp hearts
- ¼ teaspoon black pepper, ground ground
- 2 tablespoon fresh parsley chopped
- ¼ cup cashew cream optional
Instructions
- In a large pot, heat the avocado oil over medium-high heat. Add the onion and cook, stirring often, until it starts to soften and turn golden at the edges. Add the garlic and cook, stirring, until fragrant, about 1 minute.
- Add the celery, potatoes, vegetable stock, bay leaves, salt, pepper, cashews and cayenne. The liquid should just cover the vegetables; if it doesn't, add water until they're covered.
- Bring to a rolling boil, then reduce the heat, cover and simmer gently until the potatoes are tender, about 10 minutes.
- Turn off the heat and remove the bay leaves. Add the dill, parsley, spinach and lemon juice.
- Using an immersion blender, blend until very smooth. Season to taste with salt.
- Ladle into bowls and top with the hemp hearts, pepper, parsley and cashew cream, if using.
Notes
- Prep Tip: Slice the celery thinly so its fibers break down and the soup blends silky smooth.
- Blender Tip: Without an immersion blender, let the soup cool slightly and purée it in batches in a standard blender, removing the center cap and covering the opening with a towel.
- Instant Pot Method: Sauté the onion and garlic in the oil on Sauté, then add the celery, potatoes, stock, bay leaves, seasonings and cashews. Pressure cook on high for 6 minutes, let the pressure release naturally for 10 minutes, then finish with the herbs, spinach and lemon.
- Storing: Refrigerate leftovers in an airtight container for up to 4 days. Rewarm gently and add a splash of homemade vegetable stock if the soup has thickened.
Nutrition
Serving: 2cups, 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
