Tis the season for warm and satisfying soup.
A cream soup without dairy or meat stock? Yes!
This vegan cream of celery soup is absolutely delicious for anyone, not just vegans or those who need to avoid or cut back on dairy. There is a little bit of flour in it that gives it a creamy texture. The flavor is full and balanced without dairy. In fact, if I hadn’t made it myself, I would have thought that there was dairy in the recipe.
I use an immersion blender, since it’s so easy to blend right in the pan. If you don’t have one, you can blend in small batches in your regular blender.
Love this soup!
Vegan Cream of Celery Soup
1 bunch celery, chopped
1 medium onion, chopped
4 cloves garlic, chopped
2 T Olive Oil
5 cups Water
1/4 cup flour
Salt and Pepper to taste
In a soup pan, saute celery, onion and garlic in olive oil until tender.
Add water. Bring to a boil. Then reduce heat and simmer for 10-15 minutes.
Blend with an immersion blender.
Slowly whisk in flour until creamy and lump-free.
Add salt and pepper to taste.
Simmer 10 minutes.