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Posted by on Jun 9, 2013 in Side Dish, Soup, Vegan | 0 comments

Celery Potato Soup

Celery Potato Soup

Celery Potato Soup
Yields 6
Combining the thick hearty feel of root vegetables and the tanginess of buttermilk, this earthy soup can be served hot or chilled.
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Ingredients
  1. 3 tbsp vegetable or olive oil
  2. 1 lb. celery, roughly chopped
  3. 1/2 cup onion, roughly chopped
  4. 2 1/2 cups vegetable stock
  5. 1 cup low fat buttermilk
  6. 2 medium Russet potatoes, quartered
  7. 3 garlic cloves, roasted, peeled
  8. Salt and freshly ground black pepper, to taste
Instructions
  1. In a stockpot, bring 6 cups of water to a boil. Place potato quarters into water and boil until soft; about 20-25 minutes.
  2. While potatoes are boiling, heat oil in a medium saucepan on medium-low to medium. Sauté celery and onions in oil until softened (about 6-8 minutes).
  3. Add vegetable broth to celery/onion mixture and let simmer for about 25 minutes.
  4. Place all cooked ingredients, buttermilk, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
  5. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 2 minutes.
  7. Serve immediately.
Notes
  1. To make soup vegan, substitute canned coconut milk for buttermilk and add a little vegan sour cream. Don't use the refrigerated version of coconut milk in the cardboard container; it's not thick enough.
Adapted from Vitamix
Adapted from Vitamix
Learn2Blend http://learn2blend.com/
Celery Potato Soup

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