Cream of Celery Soup

Cream of Celery Soup

Looking back I guess I’d consider myself a Campbell’s Soup kid. My mom always kept a variety of them on hand for lunches, quick dinners and sometimes as an ingredient in a recipe. Cream of Celery Soup may sound odd and to some possibly off putting but I promise this soup has a delicious creaminess and subtle vegetable flavor that you’re sure to enjoy!

Serves 4

---

Ingredients

1 bunch Celery about 8 stalks chopped
( I use organic as celery is heavy in pesticides )
1 medium (170 g) Onion chopped
3 cloves of Garlic minced
1 medium (220 g) Potato cubed (Russet or Yukon)
1/4 cup (57 g) Vegan Butter (I like Miyoko’s)
1/4 cup (34 g) Flour
1 tsp (5 g) Thyme
1/2 tsp (2.5 g) Marjoram
1 bay Leaf
4 cups (946 ml) Vegetable Broth ( I used a no chicken for the lighter color)
1/2 cup (118 ml) Plant Milk (I use Oat for its creaminess)
Salt & Pepper to taste
Optional: 1/4 cup (44 g) Vegan Cream Cheese

Directions

1. Melt the butter over medium heat and sauté the onion and celery for 3-5 minutes or until the onions become translucent.

2. Add in the potatoes, thyme, marjoram, bayleaf and garlic and continue to cook until the garlic is fragrant.

3. 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.

4. 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.

5. I like a bit of texture so I removed about a cup of the celery and potato mixture and set it aside to be returned after blending.

6. Remove the bay leaf and then using a hand blender or standard one blend the soup to a smooth consistency.

7. Add in the plant milk, vegan cream cheese (for extra creaminess) and the reserved celery potato mixture. Check for seasoning and cook for another 10 minutes on med low.

8. Serve once heated through and the cream cheese is completely incorporated.