Creamy Vegan Celery Leek Soup

It’s not summer yet where I live. It’s spring and with spring we have rain every single day! At times like these all you want is to be warm and dry. The nice thing about this soup is that it’s low fat and low calorie, but with a lot of nutrients. I’ve been going for walks everyday, even in the rain, and when I come home it seems like I’m chilled to the bone and a steaming bowl of soup can be very comforting. I had in my fridge an excess of celery so I decided the best thing to do with it before it went bad, was make soup. This is a light but comforting version of the much heavier original cream of celery soup. It can be made easily in half and hour and feed a whole family. I recommend serving it with a warm loaf of rosemary bread, or a baguette.

One thing you may notice about this recipe is that I don’t use flour or ‘roux’ to thicken it. I used to work with a chef that liked to use corn starch as a gluten free option for thickening but I much prefer arrowroot powder. Arrowroot powder is derived from the tuber of a tropical plant. When you use it for thickening it must first be mixed into a slurry with equal parts cold water so it doesn’t clump up when it hits the hot liquid. Unlike cornstarch it has no added flavor to it. I was never a fan of the slight texture that corn starch added to things so that’s when I decided to start using arrowroot powder.

My favorite thing about this soup is that it can either stand on it’s own or as a starter before the main course. Let me know how you choose to serve it and any additions you may have chosen. Bon appetit!

Ingredients:

  • 4 Cups Oat milk
  • 3 Cups thinly sliced celery
  • 2 Cups Vegetable Broth
  • 1 Cup of thinly sliced leeks
  • 1 Cup chopped yellow onion
  • 2 cloves of garlic minced
  • 1/2 cup of cashews
  • 2 Tablespoons of coconut oil for sauteing
  • 2 Bay Leaves
  • 1 and 1/4 teaspoons of salt
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon black pepper
  • 1 Tablespoon of Arrowroot Powder mixed with 1 Tablespoon of cold water
  1. Place cashews in water to just cover them and set aside for a minimum of half an hour. You can go ahead and start soaking them the night before if you’ve planned ahead.
  2. Saute yellow onion and garlic in coconut oil until the onion starts to turn translucent. About three minutes
  3. Add the leeks and the celery and let cook down about five to ten minutes, until they cook down to about half their size.
  4. Once the sauteed vegetables are ready, place half of the mixture in a high speed blender along with the drained cashews and two cups of water.
  5. Blend until smooth and empty contents of the blender back into the pan.
  6. Add the remaining ingredients, except the arrowroot powder and bring to a simmer.
  7. Mix the arrowroot powder with one tablespoon of cold water and mix into a slurry. This will prevent it from clumping when put in the soup.
  8. Add arrowroot mixture and simmer, stirring constantly until the soup thickens to the desired consistency.
  9. Garnish and serve!

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