Ingredients: 3 batches of celery hearts (diced) 1-2 tablespoons of minced garlic 2.5 cubes of vegetable bouillon no salt added (recommend Rapunzel non-GMO, vegan) 5 cups of boiling water 2 cups of unsweetened almond milk 1 onion (diced) *Vegetables (chopped carrots, mushrooms, or choice) *Hawaiian salt (to taste) Fresh Basil (to garnish)
*optional; vegetable broths contain salt +/- onion
Directions: Dice celery (& onion if using) and sauté in large pan with garlic and a little vegetable broth or plain water. Stir frequently for about 5 minutes.
Chop other vegetable you plan to add to the soup later. These optional veggies may be used raw or cooked (depending on the type & personal preference) to put on top of the soup.
Dissolve 2.5 cubes of vegetable bouillon no salt added in 5 cups of boiling water. Add celery (& onion) to vegetable broth. Stir occasionally for 5 minutes or until the celery has softened. Reduce heat to medium (not boiling). Using a high powered blender, puree the celery with a little of the broth (leave some celery out if you prefer the soup to be chunky).
Pour puree back into pot and remove pot from heat. Let stand for a few minutes and then add the almond milk.
Stir well and serve. Wash fresh basil leaves thoroughly and place on top of the bowl of soup. The soup will be thin like the broth. You may use less broth or see below to make thicker soup.
Alternatives: For creamier (thicker) soup: skin 3-4 gold/yellow potatoes and cut into cube-sized pieces. Cook them along with the celery in the vegetable broth until soft and puree with celery. For a cheesier flavor: add nutritional yeast to your bowl of celery soup and mix well