Vegan Cream of Celery Soup - ★Cooking Recipes★

After a long day of building snowmen and tobogganing, theres nothing quite like coming home to a hot bowl of creamy soup.

Courtesy of Samantha Turnbull, itdoesnttastelikechicken.com, Toronto

Directions for: Vegan Cream of Celery Soup

Ingredients

1 Tbsp (15 mL) olive oil

6 ribs celery, chopped

1 medium yellow onion, chopped

4 cloves garlic, finely minced

4 cups (1 L) vegetable broth

1 cup (250 mL) water

cup (75 mL) all-purpose flour

1 bay leaf

tsp (2 mL) dried thyme

cup (125 mL) raw cashews

Salt to taste

Pepper to taste

Celery leaves (optional)

Directions

1. Heat olive oil in large pot over medium-high heat. Add celery, onion and garlic; saut for 5 to 10 minutes, or until celery and onion begin to soften and look translucent.

2. Add vegetable broth and water, then slowly whisk in flour, mixing well to break up lumps. Add bay leaf, thyme and raw cashews. Bring to a simmer and cook for about 15 minutes, until cashews are very soft.

3. Remove bay leaf, then blend soup in small batches, being careful not to fill blender too full, so it doesnt overflow. Blend soup very well, so cashews are completely blended.

4. Return to pot briefly to reheat. Season with salt and pepper and garnish with celery leaves, if desired.

See more: Great Canadian Cookbook, Quick and Easy, Soup, Vegan, GCC soup, GCC vegetarian