Vegan Celery Soup with Ryeless Rye Croutons
By the time you read this new soup recipe, we'll be well on our way to Southern California. It will Monday, you see (it is Monday, right?). It will be bright and early. And we'll be waving our coffee fueled good-byes to piney Flagstaff, Arizona, the infamous gateway to the Grand Canyon (inspiration for Steve's movie) where we stayed overnight. We'll be up with the chickens, Honda packed with gluten-free treats, hitting Route 40 West for the second leg of the trip.
This feels a bit like time travel- I'm writing this post ahead of time to stay connected, to keep you in the loop. Imagining the highway. Singing Tom Waits in my head.
Vegan Celery Soup Recipe with Fennel- Topped with Garlicky "Rye" Croutons
1 leek, trimmed, white and light green section only, diced
1-2 cloves garlic, chopped
5 large organic celery stalks, trimmed, chopped
1 cup fresh fennel (aka anise), chopped
1 potato, peeled, diced
Sea salt and fresh ground pepper
Water or light broth, as needed
Plain hemp, nut, or other non-dairy milk, as needed
Croutons from my Gluten-Free Ryeless Rye recipe- pan toasted in olive oil and garlic
For slow cooker-
Drizzle a scant amount of olive oil into the crock. Add the leek and garlic and stir to coat. Toss in the celery, fennel and potato. Season with sea salt and pepper, to taste. Cover with just enough fresh water or light broth to cover the top of the vegetables. Cover and cook on High for about 4 hours or until the vegetables are fork tender.
Drizzle a bit of olive oil into a soup pot and heat over medium heat. Add the leek, stir for a minute; add in the garlic and stir for another minute. Add the celery, fennel and potato; stir briefly; toss in a little salt and pepper. Pour in enough fresh water or light broth to cover the tops of the veggies. Cover and bring to a simmer. When soup is simmering, lower heat and continue to simmer until all the veggies are tender- roughly 40 to 45 minutes.
When the vegetables are fall apart tender:
Blend the soup with an immersion blender till smooth. (Or puree in batches in a blender or Vita-Mix- when using hot liquids- be careful to cover tightly!) Stir in enough hemp milk to make it creamy and return it to the stove, gently heating and stirring.
Taste test for seasoning adjustments.
We made pan toasted croutons with my Gluten-Free Ryeless Rye Bread recipe, but you could also serve this delicate soup with a pinch of chopped dill or parsley on top, if you prefer.
Makes 4 to 6 servings.
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.