I love making soup, it really doesn't matter the season. It's versatile, affordable, and can feed a household for days. It's also a great opportunity to use up large quantities of veggies that are a little paste their prime - no need to let anything go to waste! I always shop the discount produce racks at the grocery store and use that as the inspiration for a soup. That's how I ended up making creamy celery soup.
I usually have celery on hand and add it to smoothies and stirfrys, but I'd never made a dish where celery was the main ingredient. With my abundance of celery, this was an opportunity to make a light summer soup.
I had a green cabbage in the crisper and fresh sage from the garden, which I knew would go well with celery. The cabbage would add a bit of sweetness, and the sage would add the savoury.
The soup needed a creamy element, and I probably would have used potato, but I didn't have any on hand. Plan b was cashews, which I had plenty of, I just had to soak them for a few hours before blending into the soup. Soaked cashews blend much smoother than dry cashews and will make the soup so creamy. In a pinch, you could quick-soak cashews in just-boiled water for 15-20 minutes.
I'm lucky enough to have a Vitamix High-speed blender; it really is a workhorse. Sometimes I just use an immersion blender, but it never really gets as smooth as I like it so it's worth the bit of extra effort to use a proper blender if possible, even if it has to be done in stages.
It's almost impossible to mess up a blended soup. My advice is to use only just a few different veggies, so that the soups don't taste "muddy" for lack of a better word. Let each vegetable's flavour have its moment. This soup was celery's turn to shine.
This soup is light, fresh and creamy. Made with less than 8 ingredients, it comes together very quickly. No need to get too fussy with measurements. Many of the ingredients can easily be substituted.
2 Tbsp coconut oil
6-10 stalks of celery
2-3 cloves of garlic
1/2 yellow onion
2 cups of green cabbage
1/2 cup raw, unsalted cashews*
5-6 fresh sage leaves
salt + pepper to taste
*soak cashews in water, either on the counter for at least 2 hours or in the fridge overnight.
Drain + rinse before adding to soup.
Chop onions, garlic and celery
heat oil in medium sauce pan
add onions, garlic and celery, allow to brown lightly, stirring every few minutes
Finely chop fresh sage leaves and stir into the browning vegetables. Allow to cook for a few minutes
Chop green cabbage and add to sauce pot
Season with salt + pepper, cover with lid, tossing mixture every few minutes. Take a moment to inhale the delicious aroma!
Once veggies are soft and slightly caramelized, add enough water to just cover the vegetables.
Cover, bring to a light boil, reduce heat to low and simmer for 15-20 minutes.
Allow the soup to cool for 15 minutes
Transfer soup to high-speed blender and add cashews
Blend until silky smooth
Taste and season with salt + pepper, always.