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.
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
- Heat the oil in a non stick pot and add the onion and garlic. Cook until softened.
- Add the remaining ingredients and simmer for 20 minutes.
- Puree the soup using a blender. Hand held works fine. — used the immersion blender, that also eliminates step 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.