Vegan Cream Of Celery Soup Recipes

VEGAN CREAM OF CELERY SOUP

Steps:

• In a small soup pot, put the water on to boil (just enough to hold your veggies). As soon as your water begins to boil, add the celery and other vegetables. Return to a boil and then lower the heat to a medium simmer until the veggies are cooked soft. Then drain, but keep the water. Give the drained veggies a few good mashes to help thicken the soup.
• While the vegetables are boiling, melt the margarine in a large soup pot. Saute the onions on med-high heat. Once they are soft, add the mushrooms and the garlic. Saute until the mushrooms release their liquid.
• Add the oil to your onion-mushroom mixture (as needed). Slowly build a rue around the onion-mushroom mixture by adding sifted flour slowly. As it thickens, add the water from the boiled celery mixture a ladle at a time, and then thicken some more. Continue until you have a thick enough rue for your liking and you are ready to add the soy milk.
• Add in about half of the soymilk, whisking to distribute the thick saute mixture. When you have enough liquid, add the cooked celery and potatoes. Continue adding celery water and then milk, balancing it out to your tastes.
• Once you have the thickness and amount of soup you want, season your soup. I added garlic salt, white pepper, salt, black pepper and a small bit of Greek oregano. Add the spices slowly, mixing and tasting until the soup is balanced well.
• Let the soup sit at a small simmer for about 15 minutes to combine. Serve with rustic bread.

CREAMY CELERY SOUP (VEGAN)

Steps:

• Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 - 10 minutes stirring frequently.
• Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.
• Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.
• Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.
• Serve warm or chilled topped with a few chopped celery leaves and parsley. Great with drizzle of Vegan Cream!
• Soup pairs well with homemade Artisan Bread, Naan Bread or a slice of toasted Dave's Killer Bread with vegan butter. For gluten free, try this chickpea flour Socca Flatbread, it's not as bready but it's still delicious!
• Serves 4 - about 1 1/2 cups per serving.
• Leftovers will keep for 5 - 6 days in the refrigerator, stored covered. For longer storage, this soup can be stored in the freezer for 2 months in freezer safe containers or baggies.

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
• Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.

CREAM OF CELERY SOUP

Steps:

• Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
• Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
• Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.