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Celery Soup

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Ingredients
  

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, roughly chopped
  • 6 cups celery, sliced thin (1 extra large head, save some leaves for garnish)
  • 2 cups potatoes, sliced into 1 cm thick rounds (about 360gm)
  • 4 cups veggie stock
  • 1 cup water
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp pepper
  • 1/8 - ¼ tsp cayenne pepper to taste
  • ¼ cup fresh dill
  • ½ cup fresh parsley (small stems OK)
  • 1 tbsp pumpkin seeds for garnish

Stir in

  • ½ cup vegan sour cream or cashew cream

Instructions
 

  • Heat oil in a big pot over medium high heat, and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
  • While the onions are cooking, roughly chop the garlic, celery and potatoes
  • When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
  • Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don't cook herbs or you lose the vibrant colour).
  • Using an immersion blender, blend until very silky smooth - OR if using a regular blender, let cool before blending in smaller batches. (Don't fill blender more than half and cover lid tightly with a towel, starting on lowest seting to avoid blender 'explosion'.)
  • Blend well, a full minute, until herbs are fully blended, creating a vibrant coloured soup. For extra 'green' colour, add a handful of raw spinach or more fresh parsley. Place it back in same pot over low heat. Stir in your choice of cream.
  • Crispy fry celery leaves and toast pumpkin seeds to garnish