Extra-Celery Celery Soup
A simple, ultra-celery soup made with celery, celeriac, potatoes, and parsley, blended smooth for a cozy, vegan weeknight meal ready in about 30 minutes.
Servings: 4
Ingredients
- 2 tbsp neutral oil
- 1 medium onion diced
- 1 large bunch celery cleaned and roughly chopped into 1 inch pieces
- 1 small celeriac peeled and cut into ½ inch pieces
- ½ tsp fine sea salt plus more to taste
- 4 c vegetable broth
- 1 c water
- 2 medium russet potatoes cut into ½ inch pieces
- ½ c parsley
- freshly ground black pepper for serving
Instructions
- Heat oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the celery, celeriac, and salt and saute for another 2 minutes.
- Add the broth, water, and potato. Bring to a boil, then reduce heat to simmer, covered, for 20 minutes.
- Turn off the heat and stir in parsley. Use an immersion blender to blend until smooth. Stir in freshly ground black pepper and more salt if needed. Serve with crusty bread.