Description
Make this light and clean celery soup using simple ingredients for a nourishing lunch or dinner.
Ingredients
Scale
- 1/4 cup vegan butter or 1/2 cup water
- 1 large head celery, thinly sliced with leaves
- 1 medium onion or leek, diced
- 4 cloves garlic, minced
- 1 lb. potatoes, diced into 1/4 – 1/2 inch cubes
- 4 cups vegetable broth or water (or combo)
- 1/4 cup fresh dill, chopped
- 1/2 cup parsley, chopped
- pinch of red pepper flakes
- mineral salt & pepper to taste
Instructions
- Heat butter or water over medium heat. Add the celery, leek or onion, potatoes, garlic, and salt. Saute for 8 – 10 minutes, stirring frequently.
- Add the liquids. Bring to a boil, then reduce heat to medium low. Cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.
- Remove from heat. Add the dill and parsley and stir well.
- Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.
- Serve warm or chilled topped with chopped celery leaves and parsley.
Notes
- You can use 3 – 4 tablespoons of olive oil instead of vegan butter or water for sauteing.
- Save some celery leaves for garnish. Cashew sour cream is a good topping.
- Crush a small amount of black mustard seeds and sprinkle on top when serving for extra flavor.
- To add protein, stir 2 tablespoons of hemp seeds into your serving bowl.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Keywords: celery soup, clean eating, healthy soup, light vegetable soup, easy dinner, weeknight dinner, plant-based