Sometimes, you can have too much of a good thing. That often happens with celery around here. I LOVE to grow it in the garden, and since I cut it and allow it to continue to grow, I end up with LOTS of celery–and I mean LOTS! So what’s a gal (or guy) to do when you’re stuffed to the brim of peanut butter celery sticks, stir-fries laden with celery, and every other celery dish imaginable? You make celery soup, of course!
Now, before you scrunch your nose and say, “EWWWWW,” hear me out. This soup is AMAZING! It’s also super versatile. You can keep it dairy free, gluten free, vegan, and nut free, or you can play with it and add interesting flavors–enhance it with turkey bacon or drizzle yogurt on top, or why not thicken it a bit with cashew nut butter? The possibilites are endless and scrumptuous!
I’m a huge fan of using up what you’ve got in the fridge, so my soup was a bit of a ribollita style, which isn’t any soup really? For the version I made, I used potatoes and a bit of cream to thicken the soup, but you can use sweet potatoes if you’re watching your carbs, or you can use vegan butter and cashew nut butter instead of cream as well. I’ll include a few variations in the recipe description.
This soup is best served warm, but it could be a chilled summer soup as long as you watch your seasonings. Cold temperatures dull the flavors, so you’ll really need to amp up the spices you use if serving this gazpacho style.
So, the next time you’ve got celery taking up precious space in the crisper drawer, why not try out this soup for a delish entree? God bless and l’chaim!
- 1 BUNCH OF CELERY, DICED
- 1 MEDIUM ONION, DICED
- 3 RED POTATOES OR SWEET POTATOES, PEELED AND DICED
- 1/2 CUP BUTTER OR VEGAN BUTTER
- OPTIONAL: 1 CUP WHIPPING CREAM
- 2 CUPS COOKED WILD RICE
- 1 PACKAGE SLICED MUSHROOMS
- OPTIONAL: VEGAN BACON OR TURKEY BACON SLICES
- 32 OZ BROTH OF CHOICE (CHICKEN OR MUSHROOM WORK BEST IN MY OPINION)
- 2 TBSP MUSTARD
- GARLIC, 1 CLOVE CRUSHED
- 1/4 CUP LIQUID AMINOS (SOY SAUCE)
- 2 TSP SALT
- 1 TSP PEPPER
- 2 TSP PAPRIKA
- OPTIONAL: 1 TSP CAYENNE
- OPTIONAL: YOGURT
- OPTIONAL: 1/2 CUP CASHEW NUT BUTTER
First, dice onion into 1/4″ pieces. Heat butter or vegan butter in pan and saute onion, garlic, mushrooms and turkey bacon (vegan bacon) if using for 3-5 minutes, until veggies are starting to soften and bacon is crisping.
Add diced celery and cook 3 minutes longer.
Add broth and bring to a boil.
Once boiling, add diced potatoes or sweet potaotes and cook until just past fork tender (about 14 minutes.)
If using cashew butter, add that to the mix. Heat 2 minutes longer.
Then, in small batches, process soup in food processor (or blender) until smooth.
Return soup to stove top and add wild rice, liquid aminos, and cream. Add mustard and seasonings and adjust to suit your taste. Heat through.
When heated through, adjust seasonings one last time (always remember to smell your food as you season it because if you can’t smell it, you won’t taste it for many of the seasonings, and it’s gotta smell good to taste good, so use both your nose and tongue) serve into bowls and top with yogurt and paprika.
Enjoy! God bless and l’chaim!