Simple Vegan Celery Soup
I opened our fridge last Thursday when we received our weekly delivery from Full Circle and started putting away our order. I opened one of the crisper drawers and found to my surprise, not one or two, or even three, but four semi-eaten bunches of celery!
Let me be honest, celery is only good for two things in my mind – dicing up for mirepoix in creating stock or soups, and slathering with peanut butter for a quick snack. I’ll add it to stir fry on occasion or chop it into salads, but otherwise it just has a weird soapy taste I’m not terribly fond of.
My wife likes it a ton, my son isn’t too keen and the dog won’t touch it – which really is saying something since she generally will eat anything that hits the floor. This soup was a way for me to get through all of this left over celery, which I usually would just bag and throw in the freezer for stock.
It actually is delicious, simple and delicate. A perfect medium for dipping grilled cheese or as a starter to a meal. A few chunks of stale sourdough or rosemary bread give it a creamy, silky texture and just a touch of white pepper creates a mild spice to balance it out.
I probably wouldn’t have made this without a surplus of celery, but it’s going into the book for staple soups!
- 1 Tbsp olive oil
- 1 onion, chopped roughly
- 1 medium carrot, minced
- 1 stalk celery, minced
- 1/2 tsp thyme
- Salt & pepper
- 2 cloves of garlic, minced
- 2 heads of celery, cleaned & chopped roughly
- 1 cup cauliflower, chopped
- 4 cups of vegetable stock
- Pinch of white pepper
- 1 cup sourdough bread chunks (optional)
- Heat oil in a heavy bottomed Dutch oven until shimmering.
- Add onion, carrot and minced celery stalk and simmer on low until very soft, about 4-5 minutes.
- Add thyme and season with salt and pepper, cook for 30 seconds more.
- Add garlic and stirring cook for another minute until acutely fragrant.
- Add rest of celery, cauliflower and stock. Bring to a boil and then reduce to simmering.
- Cook until very soft, about 10 minutes.
- Season with white pepper.
- Using an immersion blender, or transferring in batches to a blender, puree until smooth, adding bread if using.
- Serve immediately.
photo credit: Vegan Feast Catering via photopin cc