Vegan celery soup with fresh herbs. My favorite part, no heavy creams or milk to make the texture creamy. This soup is incredibly delicious, refreshing and easy to make with no straining required.
2 cups celery, chopped, leaves reserved
2 cups vegetable broth
1 small onion, chopped
1 small potato, chopped
1/4 cup fresh dill
1/4 cup fresh parsley leaves
1/4 cup cashews, soaked in warm water
1 teaspoon butter or olive oil
Fresh Vegetable Broth
1 large onion, chopped
1 large carrot, chopped
2 stalks of celery, chopped
4-5 cloves of garlic
1/2 cup cilantro steams
2 tablespoon dried herbs, parsley, rosemary, thyme etc..
2-3 whole black peppercorns
5 cups of hot water
[In a large pot, heat oil and saute garlic and onion. Add all the chopped vegetables and saute for 2-3 minutes. Add all the spices and pour the hot water. Simmer for until all the vegetables are tender; strain].
Heat the butter or olive oil in a medium sauce pan. Add chopped onions, celery, potato and sea salt. Cook until onion is tender for 5 to 6 minutes. Add vegetable broth; simmer until the potatoes and celery are tender. Add soaked cashews and let the mixture cool for 5 to 8 minutes. Purée in a blender with dill and parsley. Do not strain the soup.
Serve soup topped with celery leaves and few drops olive oil