Celery Potato Soup Recipe

Celery Potato Soup

Enjoy the simplicity of this raw celery soup that has delicious flavor with minimal work involved.

Total Time45 Minutes
Yield
DifficultyIntermediate

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Submitted by

Vitamix

Ingredients

6 Tablespoon 300 g small celery stalk, halved
2 Tablespoon Tablespoon cloves, peeled
1 Tablespoon 260 g medium russet potatoes, steamed, peeled, halved, divided
1 slice 30 g yellow onion, 1/2" thick
2½ cup 600 ml vegetable stock
1 cup 240 ml {cashew milk} , or milk of choice
½ teaspoon Tablespoon salt, optional
½ teaspoon Tablespoon ground black pepper

6 Tablespoon 300 g small celery stalk, halved
2 Tablespoon Tablespoon cloves, peeled
1 slice 30 g yellow onion, 1/2" thick
1 Tablespoon 260 g medium russet potatoes, steamed, peeled, halved, divided
2½ cup 600 ml vegetable stock
1 cup 240 ml {cashew milk} , or milk of choice
½ teaspoon Tablespoon salt, optional
½ teaspoon Tablespoon ground black pepper

3 150 g small celery stalk, halved
1 garlic clove, peeled
1 slice 15 g yellow onion, 1/4" thick
½ medium 130 g russet potatoes, cooked, halved
1 ¼ cups 300 ml vegetable stock
½ cup 120 ml {Cashew Milk} [or milk of choice]
¼ teaspoon salt, optional
⅛ teaspoon ground black pepper

3 Tablespoon 150 g small celery stalk, halved
1 Tablespoon Tablespoon clove, peeled
1 slice 15 g yellow onion, 1/4" thick
1 Tablespoon 130 g medium russet potato, cooked, halved
1¼ cup 300 ml vegetable stock
½ cup 120 ml {cashew milk} , or milk of choice
¼ teaspoon Tablespoon salt, optional
¼ teaspoon Tablespoon ground black pepper

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Chef's Note

The other half of your potato and a stalk or two of extra celery may be added after the blend to give some texture to this soup. Just drop them through the lid plug opening while blending on the lowest speed to finish off your soup! To bake a potato simply, just wash it and place into a preheated oven, right on the rack, at 400°F for 30-45 minutes or until fork tender.

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