I had to buy celery for some reason, which I honestly can’t remember.  So I had a bunch left.  I did not want to have it go to waste.  I also did not need to consume more hummus than celery if I used it for dipping into that, because I’m really good at eating more hummus than the size of the object that I’m dipping into the said chickpea stuff.

So, I googled celery soup. I forgot many of them have dairy, so after that I remembered that using the term ‘vegan’ in searches is great for lactards (love using that term myself since I am the lactose intolerant one).  Came up with several and finally found one to use via another blog.  Pretty basic recipe.

Ingredients

1 tablespoon olive oil
1 onion, chopped roughly
2 cloves of garlic, minced
1/2 teaspoon thyme (optional)
1 head of celery, cleaned & chopped roughly
1 white potato or 1 cup cauliflower, chopped — here I used a bag of mixed frozen veggies because they were out of frozen cauliflower
1 litre of vegetable stock — I used chicken broth because it’s what I had on hand, and I just searched vegan for no dairy
pepper

Preparation

1. Heat the oil in a non stick pot and add the onion and garlic. Cook until softened.
2. Add the remaining ingredients and simmer for 20 minutes.
3. Puree the soup using a blender. Hand held works fine.  —  used the immersion blender, that also eliminates step 4
4. Return to the pan, check seasoning and serve.

I tasted it when it was done and it was fine.  I only made it the other day so the celery didn’t go to waste.  It had to cool for a while before I could put it in containers to freeze.  I finally got around to doing it the next day after it had been in the fridge for 24+ hours.  WOW!  Great celery flavor.  Can’t wait to eat it when fall is truly here.