We’ve all added bits of celery to soups and dishes that require the special aroma and flavor that only sautéed celery can give, but have you ever used an entire head of celery to make soup?
If you answered no, you need to change that answer fast.
Vegan cream of celery soup is incredibly easy to make, and it’s so, so good. The texture is silky and creamy; exactly what you’d expect from a creamed soup. The flavor is light and bright and lovely. And the color, as you can see, is gorgeous.
This isn’t really a spring time soup because celery is in season all of the time. It’s the one vegetable that you can always find at the supermarket. But that color sings spring, so I thought March was the perfect time to share this with you.
Like I said, it’s so easy to make. All you’ll need to do is sweat a white onion in a medium sauce pan while you steam the head of celery in another pan. Once the onion and celery are ready, add them to a high powered blender and blend them with almond milk, basil, lemon juice, celery leaf, and salt and white pepper.
That’s all it takes to make this beautiful and elegant vegan cream of celery soup.
Vegan cream of celery soup would be perfect for St. Patrick’s Day, Easter, or Passover. It’s also a great recipe for a busy weeknight. In under thirty minutes you can have a steaming bowl of delicious soup on the table. Serve it with a salad and a loaf of warm whole grain bread.
Have you ever had cream of celery soup?
What are you doing for St. Patrick’s Day?
Are you ready for spring weather?
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