Creamy Celery Bliss
This plant-based, vegan condensed cream of celery soup delivers a rich and velvety texture without any animal products. Perfect for soups, casseroles, or on its own, this gluten-free recipe showcases the fresh flavor of celery with a hint of garlic and onion. Easy to make, it's a wholesome addition to your culinary repertoire that will warm your soul and tantalize your taste buds.
ingredients
- 4 cups fresh celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup unsweetened plant-based milk (e.g., almond, oat)
- 2 cups vegetable broth
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch (optional, for thickening)
steps
- 1.
In a large pot, heat the olive oil over medium heat.
- 2.
Add the diced onion and sauté until translucent, about 5 minutes.
- 3.
Stir in the minced garlic and cook for an additional minute until fragrant.
- 4.
Add the chopped celery to the pot and sauté for 5-7 minutes until tender.
- 5.
Pour in the vegetable broth and bring to a simmer, cooking for about 10 minutes.
- 6.
Use an immersion blender to blend the mixture until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
- 7.
Stir in the plant-based milk, lemon juice, salt, black pepper, and thyme.
- 8.
For a thicker consistency, mix the cornstarch with a little water and add to the soup, stirring constantly until thickened.
- 9.
Taste and adjust seasoning if necessary. Serve warm or store in an airtight container for later use.
