Creamy Celery Bliss in a Jar
This delightful pressure-canned cream of celery soup is a plant-based, vegan treat that brings the comforting essence of creamy goodness to your meals. Loaded with fresh celery and aromatic herbs, it offers a rich, savory flavor while being gluten-free. Perfect for a quick soup base or cozy standalone dish, each pint jar captures the essence of wholesome, nutritious ingredients.
ingredients
- 2 lbs fresh celery, chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1/4 cup olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp black pepper
- 2 tbsp lemon juice
- 1/4 cup cornstarch mixed with 1/2 cup water (slurry)
- Salt to taste
steps
- 1.
In a large pot, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
- 2.
Stir in chopped celery, thyme, and basil, cooking for 5-7 minutes until softened.
- 3.
Add vegetable broth, bring to a boil, then reduce to a simmer for 15 minutes.
- 4.
Use an immersion blender to puree the soup until smooth; you can also carefully blend in batches.
- 5.
Return the soup to low heat and stir in the almond milk and lemon juice.
- 6.
Gradually add the cornstarch slurry, stirring until the soup thickens. Adjust salt and pepper as needed.
- 7.
Ladle hot soup into sterilized pint jars, leaving 1-inch headspace. Wipe jar rims and seal with lids.
- 8.
Process jars in a pressure canner at 10 lbs pressure for 75 minutes. Allow jars to cool completely before storing.
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