Buttery Vegan Celery and Potato Soup
Impress your guests with a simple yet sophisticated first course.
March 17, 2024
Frequently used in a supporting role, celery is one of the hardest working and humblest of winter vegetables. With this in mind, Holly Gray has created a hearty soup that includes Yukon Gold potatoes (which add a creamy touch) and cayenne for the right amount of heat. Perfect as a starter to your meal, this soup is rich, flavorful, and ready to serve in less than an hour.
What you need:
2 tablespoons olive oil
1 tablespoon vegan butter
¾ pound celery, cut into ½-inch slices
¼ cup yellow onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
¼ teaspoon ground white pepper
⅓ teaspoon dried dill
3 cups vegan chicken broth
1 cup Yukon Gold potatoes, peeled and diced
½ cup unsweetened almond milk, room temperature
1 teaspoon cayenne pepper
What you do:
- Into a large soup pot over medium-high heat, add olive oil and butter. Once butter is melted, add celery and onion. Cook 5 minutes, stirring frequently until vegetables are softened. Add garlic and continue cooking for 1 minute.
- Into the soup pot, whisk in flour, white pepper, and dill. Add broth, ½ cup at a time, whisking after each addition.
- Into the soup pot, add potatoes and bring to a boil. Reduce heat to low, and simmer, uncovered, for 20 minutes. Turn off heat.
- Into a high-speed blender, add the soup and pulse to purée until consistency is smooth. Return puréed soup to the cooking pot and stir in milk.
- Ladle into soup bowls, garnish each with cayenne pepper, and serve warm.
For more plant-based recipes like this, read:
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Photo courtesy of Holly V. Gray
