Description
Dairy-free, delicious celery soup! Serve plain–absolutely delicious–or with a dollop of sour cream, or a little Parmesan or other shredded cheese.
Ingredients
- 3 tablespoons olive oil, divided, or to taste
- 1 large onion, chopped
- 2 carrots, peeled and chopped, or more to taste
- 1 leek, thinly sliced
- 4 cloves garlic, peeled and chopped
- 6 cups diced celery
- 1 quart chicken bone broth
- 1 ½ pounds baby yellow potatoes, peeled
- 1 small bunch fresh parsley
- 1 teaspoon dried thyme, or to taste
- ½ teaspoon salt-free seasoning blend (such as Penzeys Mural of Flavor), or to taste
- salt and ground black pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion
- carrots
- and leek; cook until soft
- about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
- Heat remaining olive oil in the same frying. Saute celery to release some of the moisture
- about 10 minutes.
- Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme
- seasoning blend
- salt
- and pepper. Increase heat to medium-high and bring to a rolling simmer.
- Reduce heat and simmer until carrots
- celery
- and potatoes are soft enough to easily puree
- about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
- Puree soup with an immersion blender. Simmer over low heat until heated through
- 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 50 mins
Servings: 6