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Celery Soup
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Creamy dairy-free celery soup with baby potatoes.
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
  • 1.5 pounds baby yellow potatoes, peeled
  • 1 small bunch fresh parsley
  • 1 teaspoon dried thyme, or to taste
  • 0.5 teaspoon salt-free seasoning blend (such as Penzeys Mural of Flavor), or to taste
  • salt and ground black pepper to taste
Instructions:
  • In a frying pan over medium heat, warm 2 tablespoons of olive oil. Sauté onion, carrots, and leek until soft for about 5 minutes. Stir in garlic and cook for an additional minute. Transfer the mixture to a soup pot.
  • In the same pan, heat the remaining olive oil. Saute celery until it releases moisture, around 10 minutes.
  • Add the celery, chicken broth, and potatoes to the soup pot. Use kitchen scissors to finely cut the parsley directly into the pot. Season the soup with thyme, seasoning blend, salt, and pepper. Increase the heat to medium-high and bring the soup to a rolling simmer.
  • Lower the heat and let the carrots, celery, and potatoes gently simmer until they are soft enough to easily puree, which should take around 30 minutes. Be sure not to overcook the vegetables. Remove from heat and let it cool for about 20 minutes before proceeding.
  • Blend soup until smooth using an immersion blender. Gently simmer on low heat for 10 to 15 minutes until warmed through. Serve right away or refrigerate overnight for enhanced flavors before serving.

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