Vegan Cream of Celery Soup
Vegan cream of celery soup with dill, garnished with a delicate celery leaf salad.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings!
- 1 head celery, chopped, leaves set aside
- 1 sm onion, chopped
- 1 sm white sweet potato or waxy potato, peeled and chopped or substitue 1/2 bulb celeriac
- 2 cloves garlic, minced
- 2 tbsp coconut oil
- 3 cups vegetable stock
- 1/4 cup dill, chopped
- 2 tbsp lemon juice
Celery Salad Garnish (optional)
- celery leaves, chopped
- 2 tbsp dill, chopped
- 2 tbsp olive oil, plus more for garnish
In a small stock pan, melt coconut oil over medium heat. Saute celery, onion, potato for 8 minutes. Add garlic, cook 1 min longer.
Add stock and bring to a boil, reduce to a simmer and cook until potatoes are tender. About 10-12 minutes.
Pour into blender, add dill and lemon juice. Puree until smooth and always be careful with hot liquids. Salt and pepper to taste.
Pour into bowls and garnish with salad, salt and pepper and a heavy drizzle of olive oil.