Celery Velvet Soup with Pine Nuts

Name: Celery Velvet Soup with Pine Nuts
Yield: Makes about 5 cups, can be doubled
Ingredients: 2 tablespoons organic dairy-free buttery spread; 1 bay leaf; Sea salt and pepper; 1 large clove garlic, finely chopped; 1 large bunch organic celery, cut into ½-inch slices (leaves included), about 6 cups; 1 teaspoon herbes de Provence; 1 teaspoon dried dill or 1 tablespoon fresh dill, finely chopped; ¼ cup lightly toasted pine nuts (optional); 4 cups water

Preparation info

Makes about
5 cups

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

If you love celery, as I do, you’ll love this soup. Be sure to use the leaves from the celery, because the flavor from the leaves is even more intense than the stalks.

Ingredients

2 tablespoons organic dairy-free buttery spread
1 large bunch organic celery, cut into ½-inch slices (leaves included), about

Vegan
Soup
Gluten-free

Method

Melt the buttery spread in a heavy 4-quart pot over medium-high heat. Add the celery, garlic, and bay leaf. Sprinkle with a little sea salt and pepper. Stir to coat. Cover and cook fo