Cream of Celery Soup

separator

Cream of Celery Soup

Print Recipe
Servings 6 Servings

Ingredients
  

  • Ingredients:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 6 cups thinly sliced celery, save some leaves for garnish
  • 3 large russet potatoes, peeled and cut into 1 inch cubes
  • 4 cups chicken or veggie broth
  • 1½ cups water
  • 1 bay leaf
  • 2 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1/8 teaspoon cayenne pepper, optional
  • 1 13.5 ounce can coconut milk
  • ½ cup fresh parsley leaves
  • lemon juice, for garnish
  • 1 radish, thinly sliced, for garnish

Instructions
 

  • Heat the oil in a big soup pot over medium high-heat, add the onion and sauté until soft, about 3-5 minutes. Add chopped garlic and continue to sauté 20-30 seconds.
  • Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne (if using). The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 15 minutes.
  • Remove from the heat, discard bay leaf and add coconut milk and fresh parsley. Let soup cool for 5-10 minutes. Using an immersion blender or regular blender, working in batches, if necessary, blend soup until smooth and silky. Squeeze fresh lemon juice, garnish with celery leaves and a thinly sliced radish. Enjoy!