Dairy free celery soup … wait- can celery soup be made dairy free? Remember those old cans of celery soup? We used them in kinds of casseroles and hot dishes. It was the basis of everything. But I certainly never ate it plain.
But this soup. This celery soup is the bomb. While I’m sure it would be great in all kinds of dishes, it’s stunning on its own. Creamy and silky with just the the right amount of celery essence.
A little handful of cashews take the place of cream and create a dairy free soup while still feeling luxurious. I’m tossing a bit of this in the freezer!
Creamy Dairy-Free Celery Soup
2 tbls olive oil
1/2 medium onion, diced (about 1 heaping cup)
5 cups celery, diced
1 garlic clove
1 tsp salt
3-4 cups broth
1/2 cup cashews (preferably soaked)
1 tbls fresh lemon juice
1/4 cup fresh parsley, loosely packed
Warm the oil over medium heat, adding in the onions. Saute until they begin to soften and brown, about 5 minutes, stirring often. Add the celery and continue to saute another 10 minutes.
Add in the garlic clove, salt and cashews. Stir well and saute another minute. Add in the broth and simmer 10 minutes or until all the celery is softened.
Place the soup in a blender with the lemon juice and parsley, blend on high for 60 seconds until creamy.
To serve: Pour into a bowl. Add a drizzle of olive oil (or a good spoonful of ghee) and fresh cracked pepper.