If you like a savory type of soup, you want to give this one a try. I realize that celery isn’t everyone’s favorite veggie, but I thought this was worth a shot, and I wasn’t disappointed. It’s super easy to make and freezes well if you have leftovers.
Ingredients:
- 2 sleeves celery (about 1.5 – 2 lbs.)
- 3 large potatoes, cubed
- 2 medium carrots, peeled and chopped
- 6 C vegetable stock (I like McKays)
- 1 large onion, diced
- ½ tsp salt (or to taste)
- ¼ tsp pepper
- ¼ tsp nutmeg
- 1 tsp dried thyme or 1 T fresh
- 2 T fresh parsley
Preparation:
(I make mine in a pressure cooker but you can use a large soup pot and cook longer.)
- Clean celery, dice, and set aside.
- Water sauté onions on high heat until clear, then add salt, pepper, nutmeg, and thyme and stir until mixed.
- Add veggie broth, celery, carrots, potatoes, and parley and lock pressure cooker. Cook about 10 minutes at pressure. Use either slow or rapid release method.
- Using an immersion blender, blend soup until it’s the desired consistency. (Some like chunky, some like smooth…whatever you prefer). You can also use a blender if you don’t have an immersion blender.
- Serve with a fresh thyme or parsley leaf garnish and some fresh bread.
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