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This recipe is a great way to use certain vegetables that are on this side of going bad – they still have life to them but you do not want to eat them fresh or even lightly cooked.
Creamy Celery Soup
2 tbsp refined coconut oil
1 medium yellow onion, chopped
2 medium cloves of garlic, minced
1 tsp sea salt
½ tsp course black pepper
¼ tsp nutmeg
1 medium russet potato, chopped
4 cups chopped veggies: celery (~1.5 lbs.); cauliflower (~2.0 lbs.); OR broccoli (~1.75 lbs.)
4 cups vegan broth
2 cups non-dairy milk, plain and unsweetened
Heat oil in soup pot, sauté onion and garlic for 3-4 minutes.
Add sea salt, black pepper and nutmeg. Stir and let cook 2 minutes.
Add potato and continue to sauté for another 5 minutes. Add vegetables and continue to sauté for another 5 minutes.
Add vegan broth to soup pot. Bring to a light boil, reduce heat and simmer for 15 minutes. Remove from heat.
Add non-dairy milk and puree. You can either cool the soup down, transfer it to a food processor and process, or you can use an immersion blender and puree in the soup pot while still hot.
If Using Crock Pot:
Use three cups of broth. Omit oil. Place all ingredients in crock-pot. Cook on high for 4-6 hours, depending on power of crock-pot. Soup is done when potatoes and celery are very soft and loosing shape. Cool down. Puree in food processor or blender – OR – without cooling down, puree in crock-pot with immersion-blender.
NOTE: If you want a course texture to the soup, small-chop or mince the vegetable and blend the soup only lightly so that there are some chunks of cauliflower and potato remaining.
Recipe provided by AmyLeo Barankovich, veganaffarismn.com