12 February 2010

Cream of Celery Soup

This is so much better than anything from a can. This recipe came my way via a food blogger called Ilva.  Her site is beautiful, and most importantly, her recipes are easy-peasy.  Here's the link. This is the easiest soup recipe I've ever encountered, and yields an amazing result. So perfectly creamy... but with no cream.* Yes, this soup is vegan. The best thing about this is how easy it is to make, and with just a handful of ingredients. The second best bit is that it freezes perfectly - I have been known to freeze the leftovers into individual portions - perfect for defrosting and using in a casserole. Vegan, seriously easy, and freezer-friendly? This might be a candidate for the Most Perfect Recipe Ever.

Cream of Celery Soup
  • 1 small bunch of celery, including hearts and leaves
  • 1 medium onion
  • 1 zucchini
  • 500 ml (about 2 cups) vegetable stock
  • about 50ml olive oil (about 3 tablespoons), however much is needed to do the job.
  • sea salt to taste.
Chop the onion and braise it some olive oil for a couple of minutes in a stock pot.

Chop up the rest of the veg and add to the pot. After a couple of minutes, add stock.

Let it simmer for about 10-15 minutes, but not too long - so as to retain the colour.

Blend in batches in blender or use an immersion blender. Leave some chunks for texture. Add sea salt to taste - you may not need any, depending on the salt content of your stock.

*If you wish, add a touch of single or double cream (a.k.a. heavy cream) before serving.

Serves 2.

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