Saute: Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes 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. For more of my favorite cooking tools, shop my kitchen essentials.
Nutrition information is calculated using 1/4 cup margarine (there is no calculation for Miyoko’s vegan butter) and 2 cups vegetable broth.