Yesterday I picked up our weekly veggie share (there is a really cool organic buying group in the southeast called Annie’s Organics, can’t recommend them enough if you are in their geographic reach), and found not one, but two heads of celery (I just had to look up what a bunch of celery is properly referred to as – turns out it is a head). I don’t typically eat much celery. Unless it’s
slathered in peanut butter, I don’t much care for it frankly. But, with two heads sitting on my counter, I made a quick decision to do a fast soup for dinner. It turned out so well I decided to write a guide for how to make any sort of creamy soup with any extra veggies you might have lying around (think potatoes, cauliflower, broccoli, parsnip – something in the root or cruciferous family would work great). I recently posted a cream of leek soup using this very process.
- 2 T earth balance or oil
- 4 cloves garlic, minced
- 2 cups of the diced veggie of your choice
- 2 cups cubed potatoes (I prefer peeling them, too)
- 1 large sweet onion, diced
- 1 large carrot, diced
- 6 cups rich veggie stock
- 2 cups cashew cream
- 2 t herbs of your choice
- salt and pepper to taste
- Saute your onion and garlic in the earth balance or oil over high heat for 5 minutes, stirring constantly as to not burn the garlic, until the onion takes on some nice brown color.
- Reduce the heat to medium high, add your diced veggies and carrot and cook for 5 to 10 more minutes until veggies are starting to soften and browning at the edges a bit.
- Add the potatoes, veggie stock, herbs, and salt and pepper, bring the soup to a boil, reduce to a simmer, cover and leave to simmer for 30 minutes.
- Make your cashew cream while the soup simmers.
- When potatoes are fork-tender, add cashew cream to the soup and mix until silky smooth with an immersion blender (or blend, in batches, in a blender, just be careful to let the steam escape!)
- Serve with fresh herbs on top.