I try and do my best to keep a variety of veggies in my diet but I must admit I don't eat all that much celery. When I get a head of it in my local co-op basket I accept that one or two stalks will be used and the rest will probably go out back for my rescue pigs to crunch on (yes, I have two rescue pigs- William and Mr. President- I'll post of picture of them below). This soup is really subtle in celery flavor, creamy and delicious. It's also super quick to whip up. Poor piggies aren't able to steal celery stalks when I make this though, since the recipe requires the whole head of celery. But the good news is, celery regenerates! Cut the head off the celery and plant it in some nutrient rich soil, give it lots of water, and in a couple of days new leaves and stalks will start to sprout up. This is exciting because, for starters, I'm obsessed with cultivating my own food, and because the piggies will always have a little snack home grown from the garden.
1 tablespoon refined coconut oil
1 onion, chopped roughly
2 cloves of garlic, minced
1/2 teaspoon thyme
1 head of celery, cleaned & chopped roughly
1 large russet potato, chopped into small cubes
4 cups vegetable broth
Salt and Pepper to taste
Optional: Baguette, sliced and drizzled with olive oil before toasting to perfection
In a stock pot over medium heat add oil, once hot add the onion and saute until translucent.
Toss in the garlic and cook another minute, until fragrant.
Add in the remaining ingredients, bring to a boil, then reduce the heat to a simmer for 20 minutes.
Allow the soup to cool slightly before blending until smooth, with either a hand immersion stick or carefully using a blender. Taste and adjust for salt and pepper. Reheat on the stove top before serving.
Serve with the toasted baguette slices if using.
Recipe from Goodness Green
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