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Celery Soup

What you need: 

1 head celery **See suggestion below
2 large onions
25 grm margarine
1 litre vegetable stock (4 cups)
400 ml soy milk (1 and a half cups)
1 tablespoon cornflour
1 teaspoon sugar
seasoning to taste

What you do: 

Chop onions. Wash and dice celery.
Heat margarine or oil, add vegetables and saute for 10 mins. Add vegetable stock, cover and simmer for 25 mins.
Whirl in a blender & sieve to remove any stringy bits. Return to pot with soy milk and add 1 tablespoon cornflour and 1 teasp. vegan sugar mixed with water. Bring to boil while srirring and gently simmer for 5 mins.
Garnish with a sprig of celery leaves.
**Suggestions:-Use a potato peeler to peel off the strings from the older celery stalks and there is no need to strain for stringies!! I also put some celery leaves into the soup for flavour and remove before the blending stage. Smells delicious while cooking too.

Preparation Time: 
5 mins
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

i think it would be good with some other veggies in it, like carrots and potatoes half the potatoes added after blending along with the carrots. will definately try it though

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I had two inner cores of celery to use, and this recipe worked perfectly. I skipped the margarine and sugar and added less stock because my pan wasn't big enough. I got a nice thick soup. Very simple recipe, and I know I'll use it again.

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This was very good!  I followed the recipe except didn't use the cornflour.  I also used unsweetened soy milk.  I was surprised at how well the celery blended--it wasn't stringy at all!  I would definitely make this one from time to time again.

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I made this tonight, it was so good! I left out the sugar and added some ground coriander, paprika and black pepper... yum.

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Very good, and FINALLY a good use for left over celery :-)

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