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It's nice that the holidays are distributed fairly evenly… so I have time to stack the vegetables between the piles of chocolate. Welcome to my balance version. And so far, it seems to work.
With Valentine's Day down (well, technically in a few hours) and St. Patrick's Day on the horizon, I thought I'd retire to this clean, green, fresh, and light soup. Truth be told, I was also eager for batch cooking soup, so I could fill my freezer in my little apartment with cooked and reheated meals. I thought this creamy celery soup sounded perfect.
Yes, it's a celery cream soup, but don't let the creamy side fool you because I've kept it dairy-free. A beautiful can of coconut milk with all the fat is to thank you for that. But really, this celery soup is just a bunch of sliced and diced celery, leek, and onion. Talk about the palate and intestinal cleansing.
But the best thing is that it is very easy. Just sauté those diced vegetables with garlic for 10 minutes, then simmer with chicken or vegetable broth so all the flavors mix. If you have some fresh herbs on hand, stick them in too. Once this is done, you can transfer the soup to a high power blender or use a hand blender to mix directly into the pot. For soups like this, I generally go for the latter (because I'm totally clumsy). A hand mixer also gives you a choice of how creamy or thick you would like to make.
If you saw my Instagram stories this week, you saw my little KitchenAid press by mail – a new cordless Pro Line hand blender. Excuse me while I'm passed out. I've always had a corded hand mixer, but now that I have my fancy cordless hand mixer, be careful. In fact, I'm so excited about that, it's also likely to appear on a live Facebook demo – homemade mayonnaise?
But I digress. Back to this celery cream. It's simple, fresh, delicious, and light, and topped with celery leaves and a pinch of black pepper and paprika. It's a perfect starter soup paired with a hearty meal, or a full meal if you're looking for lighter fare. Delicious either way.
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Celery cream (dairy-free)
Preparation time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2 servings
This creamy celery soup is healthy, easy, fresh, delicious, and light. It's naturally vegan, gluten-free, and dairy-free (thanks to a little coconut milk).
- 2 tablespoons of olive oil
- 1/2 medium onion, diced
- 1 leek, clean, diced white and light green
- 8 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/3 cup whole coconut milk
- Celery leaves, black pepper and paprika.
- Heat the oil in a large saucepan over medium heat. Add the chopped onion, leek, and celery and sauté for 10 minutes. Add garlic and sauté another minute or two, until fragrant.
Add the broth and salt to the pot. Increase the heat to high and bring to a boil, then reduce the heat to low and cover the pot. Cook over low heat for 20 minutes.
- Remove the soup from the heat and add the coconut milk. Use an immersion blender to mix the soup, making it as creamy or thick as you like. Alternatively, you can batch transfer the soup to a high-powered blender to mix until creamy.
Serve the soup and garnish with celery leaves and a pinch of black pepper and paprika.
Calories: 441kcal, Carbs: 33g, Protein: 15g, Fat: 28g, Saturated fat: 10g, Cholesterol: 14mg, Sodium: 1993mg, Potassium: 1141mg, Fiber: 3g, Vitamin A: 1460IU, Vitamin C: 14.7 mg, calcium: 126 mg, iron: 3.5 mg
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Carrot and ginger soup with crispy shallots and coconut cream
Spaghetti Squash with Broccolini and Truffle Oil
Poached chicken soup and winter vegetables