CREAMY CELERY SOUP (VEGAN)

Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 – 10 minutes stirring frequently.

Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.

Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.

Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.

Serve warm or chilled topped with a few chopped celery leaves and parsley. Great with drizzle of Vegan Cream!

Soup pairs well with homemade Artisan Bread, Vegan Naan, or a slice of toasted Dave’s Killer Bread with vegan butter. For gluten free, try this chickpea flour Socca Flatbread, it’s not as bready but it’s still delicious!

Serves 4 – about 1 1/2 cups per serving.

Leftovers will keep for 5 – 6 days in the refrigerator, stored covered. For longer storage, this soup can be stored in the freezer for 2 months in freezer safe containers or baggies.