Name: Creamy Celery Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 7 servings
Ingredients: 2 tbsp olive oil (extra virgin); 1 null onion (diced); 4 clove garlic cloves (rough chopped); 6 cup celery (sliced thin); 2 cup potatoes (sliced into half-inch rounds); 4 cup vegetable broth (low sodium preferred); 1 cup water (additional if needed to cover veggies); 1 null bay leaves (remove before blending); 1 tsp salt (to taste); 0.5 tsp pepper (black pepper); 0.125 tsp cayenne pepper (optional for heat); 0.25 cup fresh dill (chopped); 0.5 cup fresh parsley (chopped); 0.5 cup vegan sour cream (or cashew cream); 1 to_garnish nigella seeds (toasted); 1 to_garnish hemp seeds (shelled)

Creamy Celery Soup

This comforting vegan celery soup is a velvet-smooth, budget-friendly meal that feels truly sophisticated. Featuring earthy celery, tender potatoes, and a touch of heat from cayenne, it is brightened by fresh dill and parsley. Swirled with creamy cashew or vegan sour cream and topped with toasted seeds, this healthy bowl is the perfect nourishing lunch or dinner starter.

Instructions

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1

Heat olive oil (2 tbsp) in a large pot over medium-high heat. Add onion (1) and sauté until golden, approximately 5 minutes.
2

Stir in garlic cloves (4 clove) and cook until fragrant, about 2 minutes.
3

Add celery (6 cup), potatoes (2 cup), vegetable broth (4 cup), water (1 cup), leaves (1 bay), salt (1 tsp), pepper (0.5 tsp), and cayenne pepper (0.125 tsp). Bring to a boil, cover, and simmer for 10 minutes until potatoes are tender.
4

Turn off the heat and discard leaves (1 bay). Stir in fresh dill (0.25 cup) and fresh parsley (0.5 cup) just to wilt.
5

Using an immersion blender, blend the soup for 1 minute until silky smooth and vibrant green.
6

Return the pot to low heat and stir in vegan sour cream (0.5 cup). Warm gently without boiling.
7

Serve hot, garnished with nigella seeds (1), hemp seeds (1), and reserved celery leaves.