This celery soup recipe is deliciously creamy without any cream at all! With a few humble ingredients you can whip up this soup in less than an hour from start to finish!
Creamy Vegan Celery Soup
¼ cup vegan butter or ½ cup water for water saute
1 head celery* (about 5 – 6 cups), thinly sliced with leaves
1 medium onion or leek*, diced
4 cloves garlic*, minced
1 lb. potatoes*, diced into ¼ – ½ inch cubes
4 cups vegetable broth or water
¼ cup fresh dill, chopped
½ cup parsley*, chopped
pinch of red pepper flakes
salt & pepper to taste
Heat butter/oil/water over medium heat, add celery, leek/onion, potatoes, garlic & generous pinch of salt, saute for 8 – 10 min stirring frequently.
Add the liquids, bring to a boil, reduce heat to medium low & cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.
Remove from heat, add dill & parsley, give a good stir. Enjoy as is or puree using an immersion blender or transfer the soup to a blender and blend until creamy.