We were out and got home with little time to make dinner. My wife says she doesn't like celery but when I bought a nice organic bunch at a great price, she said she'd try it, including an idea I had to make a cream of celery soup. I wanted to get dinner ready literally in 20m or so, so threw together a simple soup. Here is what I did.
- 3 cups (about 1/2 bunch) celery
- 1/4 cup onion
- 1 cup thick almond milk (I used a commercial almond milk creamer) or plant milk of choice
- 3 cups water
- Vegan bouillon cube
- 1/2 t (or to taste) salt
- 1/4 t oregano
- (optional) 1/8 t tarragon
- I simply blended all the ingredients.
- Because I use a high power Vitamix, I just let it continue to run for about 2 minutes till the soup was hot but, alternatively, the blended soup could simply be heated stovetop.
I served with some tempeh, cooked with no oil on a cast iron pan.
I was surprised at how good the soup was! It was easy to make and had a rich, creamy, flavor. Alas, my wife (and, to some extent, my daughter) really does not like celery and did not like the soup. This was, unfortunately, one of the (luckily very rare - I think in the dozen or so years I've known her, there have been three meals she hasn't liked) meals of mine that she didn't like.
Ideas for the future
I guess for myself, I need to make this soup again. It would be fun to enhance it maybe with dill and maybe a sprinkling of celery seat when served (I used to commonly use celery seed long ago). Mixing some cooked potato could be nice but I really liked the thick consistency that I got with the almond milk creamer and potato might make the soup too thick; perhaps some chunks of potato could be served intact in the soup.
Labels: Gluten Free, No Added Fat, Soup, Tempeh