1head of celery – cut the ends off and cut the stalks into thirds
¼cupof white wine or 2 tablespoons of white wine vinegar plus 2 tablespoons of water
1teaspoonof vegan butteroptional
2cupsof unsweetened almond milk
3teaspoonsof lemon juice
¼cupof basil leaves
1teaspoonof fresh celery leaf
1 to 2teaspoonsof ground sea saltuse at least one teaspoon to season
½teaspoonof ground white pepper
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Instructions
Put a steamer basket in a large pot and fill with water level with the top of the basket. Bring the water to a boil. Add the celery stalks, cover the pan and steam for approximately ten minutes or until the celery is soft.
In a medium sauce pan add a tablespoon of water to the pan and heat on medium heat. When the water begins to steam add the chopped onion and stir. Turn the heat to medium-low and cover the pan to allow the onions to sweat for approximately four minutes. Deglaze the pan with the wine or the white wine vinegar and water. Turn off the heat.
Add the butter to the pan with the onion and let it melt.
Put the almond milk, celery, onions, basil, lemon juice, celery leaf, salt and white pepper in the blender and blend on the soup setting, or on a high speed, until smooth and creamy.
Pour the soup back into the pan that you used to cook the onions and heat to desired temperature.
Enjoy!
Notes
Store covered in the refrigerator for up to 4 days. Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator. Nutrition Disclaimer