Celery soup
I am not sure how about you but I don’t really like celery that much - I don’t understand how some people eat it raw with hummus. Yet it is always in our fridge 😅 But once it’s cooked, it’s a totally different story! So give celery a chance, because this soup is really delicious!
Serves 2
Ingredients
1 medium onion (diced)
2 cloves of garlic (minced)
300g celery (chopped)
300g potatoes, (peeled and cubed)
600ml vegetable stock
4tbsp tahini
oil (I used olive oil)
Salt, black pepper
Method
Heat up 1tbsp of oil in a medium saucepan and cook onion until translucent (about 5 minutes). Add celery and garlic and cook for another 5 minutes, stirring occasionally.
Add the vegetable stock, potatoes and 1/2tsp of salt. Bring to the boil and simmer for about 15-20 minutes (until potatoes are tender).
Blend with a hand blender until smooth, add tahini, taste and season with more salt (if you think necessary) and pepper and serve :)
Notes:
If tahini is not an ingredient that you have usually at home, use vegan cream. If vegan cream is not usual for you either, use a bit of vegan milk or nothing at all, the soup is quite creamy without it.