Saute: 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.
Simmer: 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.
Add herbs: Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.
Puree: 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.
Store: 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.
*In place of vegan butter or water, use 3 – 4 tablespoons of olive oil.
When garnishing the soup, save some of the celery leaves to add on top. A dollop of cashew sour cream is great too! And if you happen to have black mustard seeds on hand, crush a small amount and sprinkle some on top when serving. It’ll add a nice mustard flavor and kick of heat.
Looking to add more protein? Add 2 tablespoons of hemp seeds, stirring into your serving bowl for an extra 6 grams of protein, 111 calories and 9 grams of fat.
RECOMMENDED EQUIPMENT: I love using my immersion blender for pureeing soup, it’s super lightweight, easy to clean and fits nicely in the utensil drawer.
Nutrition information is calculated using 1/4 cup margarine (there is no calculation for Miyoko’s vegan butter) and 2 cups vegetable broth.