Creamy vegan celery and potato soup. 10/23/18

Here is an easy soup to make with your new or leftover veggies. In my case my soup pot is filled with a roughly chopped entire head or stalk of celery. (One piece of celery is a rib. A stalk is a bunch like you buy at the store.) Reserve the leaves for garnish. Then a roughly chopped largish potato or several small ones are added. I have Yukon golds and I do not even peel them. I also stick in a chopped onion and whole garlic cloves (2 or 3). Salt. Use a glug of olive oil to get things sizzling. When the onion wilts add 3 cups of vegetable or chicken stock or enough to cover. Simmer until everything is soft.  Whiz it up in a blender when it has cooled down a bit. Correct the seasoning.

You can add some cream to finish or just leave it the way it is and drizzle a little olive oil over the top and garnish with the celery leaves.  You can actually do this with pretty much any vegetables you have.

Celery and potato soup

 

This entry was posted in Easy, Kitchen tips, leftovers, Recipes, Vegan, Vegetables, Vegetarian and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s