Happy Thursday! How has the first week of the New Year been treatin' ya so far? Life here in veggie land is pretty well back to normal. Most of our treats and sweets have either been sent out the door with our holiday guests or have been consumed by my husband....er, and maybe by me :-)
Now that we're trying to get back on track with our meals and snacks, I'm making a true effort to get back in the kitchen to whip up healthy and nutritious meals. I was really spoiled this holiday and barely had to cook a thing for myself and I've been super lazy when it comes to getting cah-razy in my kitchen.
Yesterday I opened up our vegetable crisper and was surprised to find us being taken over by an over-abundance of celery sticks!
A friend of ours had sent home a bunch of leftover veggie sticks after a Christmas party and for some reason all the celery was still waiting for us to show it some love. Derek and my Grandma L. have informed me that they just LOVE celery because of it's fresh and crunchy goodness. What?!
Is fresh a flavour?! The last time I truly enjoyed a piece of celery, I think I was about 12 years old and my celery stick was bathed in some delicious Cheese Whiz. When I was a kid, our household always had a jar of Cheese Whiz in stock. Nowadays, I don't really consider Cheese Whiz to be a food I want to consume, so the celery sticks remain untouched.
Now that we've had some colder weather, I decided that maybe I'd try my hand at celery soup. Even if it's not my all-time fave, I absolutely hate seeing good food go to waste. The end result was a creamy and tasty soup that is VERY low in fat and VERY high in healthy goodness. I used potatoes and almond milk and not a drop of cream! Suddenly, celery doesn't seem so bad!
(Absolutely No) Cream of Celery Soup
Serves 4 - 5
This soup is creamy and delicious and does not contain a drop of heavy cream. It was really tasty on it's own, so the only seasonings I used were a pinch of sea salt and pepper. It's delicious, fresh and makes a great warm lunch to pack for work. The best thing about this soup is that it is super EASY to whip up!
6 c vegetable stock
3 c chopped celery
2 onions, chopped
2 large potatoes, peeled and diced
3 cloves garlic
2 c unsweetened original almond milk
sea salt & pepper
Combine vegetable stock, celery, onion, potatoes and garlic. Bring to a boil and simmer for 15 minutes.
Add almond milk. Return the soup to a boil and simmer for an additional 5 minutes.
In 3 batches, add the soup mixture to your blender and blend until smooth. I like a smooth and creamy soup, but if you like some chunky veggies, just pulse to your desired consistency.
Return the pureed soup to the pot and re-warm if necessary.
I added a pinch of sea salt and pepper. A bit of shredded cheddar cheese would also be a great topping.
Serve & enjoy!
What's your favourite wintertime soup?