Buttery Dairy-Free Celery and Potato Soup
Frequently used in a supporting role, celery is one of the hardest working and humblest of winter vegetables. With this in mind, Holly Gray has created a hearty soup that includes Yukon Gold potatoes (which add a creamy touch) and cayenne for the right amount of heat.
Ingredients · Servings 8
- 2 tablespoons olive oil
- 1 tablespoon
- vegan butter
- ¾ pound celery, cut into ½-inch slices
- ¼ cup yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ¼ teaspoon ground white pepper
- ⅓ teaspoon dried dill
- 3 cups
- vegan chicken broth
- 1 cup Yukon Gold potatoes, peeled and diced
- ½ cup
- unsweetened almond milk
- , room temperature
- 1 teaspoon cayenne pepper
Method
- Into a large soup pot over medium-high heat
- , add olive oil and butter. Once butter is melted, add celery and onion. Cook 5 minutes, stirring frequently until vegetables are softened. Add garlic and continue cooking for 1 minute.
- Into the soup pot, whisk in flour, white pepper, and dill. Add broth, ½ cup at a time, whisking after each addition.
- Into the soup pot, add potatoes and bring to a boil. Reduce heat to low, and simmer, uncovered, for 20 minutes. Turn off heat.
- Into a high-speed blender
- , add the soup and pulse to purée until consistency is smooth. Return puréed soup to the cooking pot and stir in milk.
- Ladle into soup bowls, garnish each with cayenne pepper, and serve warm.
What you need:
- 2 tablespoons olive oil
- 1 tablespoon vegan butter
- ¾ pound celery, cut into ½-inch slices
- ¼ cup yellow onion, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ¼ teaspoon ground white pepper ⅓ teaspoon dried dill
- 3 cups vegan chicken broth
- 1 cup Yukon Gold potatoes, peeled and diced
- ½ cup unsweetened almond milk, room temperature
- 1 teaspoon cayenne pepper
