Creamy potatoes, celery, onions, garlic and a large infusion of spices come together to create a unique spin on the classic Cream of Celery Soup. I was telling Jerry, my husband, that I don't recall ever buying a can of cream of celery from the store but I'm really digging the homemade version. You can enjoy it chunky style or blend it into a creamy soup. Both are delicious but the blended one is surely our favorite.
Ingredients:
Peaceful Preparation:
- 3 Cups Celery, Chopped Small
- 3 Cups Diced Potatoes
- 4 Cups Filtered Water
- 1 Cup Dairy Free Milk of Choice (I used Almond)
- 1 Cup Diced Onion
- 2 Large Cloves Garlic, Minced
- 1 Tbsp. Dried Dill
- 1 Tbsp. Garlic Salt
- 1/2 Tablespoon Pepper
- 1 Tablespoon Dried Oregano Leaves
- 1/2 tsp Curry Powder
- Opt: Add a large spoonful of Creamy Vegan Cheese or your favorite vegan cheese
- Opt: Top with chopped celery leaves or your favorite herb and a swirl of dairy free milk, I used homemade almond milk. For added spice add a little diced jalapeño.
Peaceful Preparation:
- Add the chopped celery, diced potatoes, water, dairy free milk, diced onion and minced garlic in a pot. Bring to a boil.
- Reduce heat to simmer. Add the dill, garlic salt, pepper, oregano and curry powder. Mix, simmer for 20-25 minutes until the vegetables are tender.
- You can either serve as is or with an immersion blender or heat proof blender, blend until smooth. We eat ours chunky, then the next day when it is cold, I blend it and we eat it.
- Top with a sprinkle of chopped celery leaves with a swirl of dairy free milk. We added a little diced jalapeño too. Mmm. Serve hot!
