Not Your Grandmother’s Celery Soup
Let’s talk about celery soup. No wait! Give us a chance! Come back! This isn’t the gluggy, weirdly fibrous, somewhat bitter green sludge thing that you might be used to – or alternatively, the weirdly tasteless greenish brackish water stuff. This is a rich, warming, moreish way to use up your celery, down to the leaves.
Want to make a vegan version? Or just not a huge fan of using cream? Here’s some alternatives that’d do in a pinch:
- Use vegan butter, vegetable stock, and almond milk. Too watery? You can make a slurry that’d help, with a few tablespoons of cornstarch/cornflour and a few tablespoons of water. After all, what makes a creamy soup delicious is how luxurious it looks.
- Bring on the coconuts: full fat coconut milk or cream will add a really luxurious, glossy feel to your soups. Coconut milk is a staple across many cultures and traditional cuisines for a good reason.
- Soak some cashews overnight and add them into the soup. They’d add a really creamy texture to your soup.
- Cannellini beans release a starchiness when cooked that’d help your soup taste creamy without overwhelming the taste of the soup in question.
DIAL IT UP a notch with
Crispy diced bacon or proscuitto