Vegan Puree Of Celery Soup

From celebrity chef Kai Chase

Vegan Puree

Vegan Puree

1 bunch organic celery, chopped with tops
1 Small white rose potato, peeled and chopped
1 Bay leaf
½ C Celery root chopped
1 med. yellow onion, chopped
2 t Celery Seed
3T Safflower oil
4 Qt. Vegetable stock
sea salt and white pepper to taste

Watch: Kai Chase cooking for HL readers

Method:

Heat the oil in a heavy soup pot. Add the onion, celery seed, celery root, white potato and bay leaf. Sauté until softened and translucent for about 2-3 minutes. Add the vegetable broth, lower the heat and simmer for about 10 minutes until the celery and potatoes are softened. Remove from the heat and puree in a blender or food processor. Be careful as the soup is still warm and may splatter. Be sure to keep the lid of the machines fitted tightly. After blended return the soup to the pot, simmer and adjust the seasonings.

Chef Kai Chase

Chef Kai Chase

Read: Smokey Salmon And Avocado Tartar Bites from Kai Chase

The satisfaction of a soothing cup of soup is always just what the doctor ordered and can also be a light alternative as a healthy meal replacement. This easy to make vegan puree of celery soup starts with organic vegetables and fragrant aromatics and offers a creamy texture finish not by using butter or cream but by rather pureed celery root and white potatoes. Flavorful, savory and elegantly versatile, this no-fuss soup can be served by the bowl, topped with homemade rosemary croutons and accompanied with a leafy field greens salad for dinner, by the cup for a light lunch or as a “nibble” small bite served in mini shot glasses and paired with a bounty of mini vegan Swiss cheese sandwich bites. This is great for a spring day gathering with friends.
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