Vegan Cream Of Celery Soup

Vegan Cream Of Celery Soup

0 0 1 26 152 June Media 1 1 177 14.0 Normal 0 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} Just because you’re eating dairy-free doesn’t mean you can’t enjoy something comfortingly creamy. This vegan cream of celery soup is just what you need for a light side or dish.    

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Ingredients

  • 4 cups fresh cauliflower florets
  • 2 tablespoons olive oil
  • 8 large celery stalks, trimmed and thinly sliced
  • 1 large white or yellow onion, diced
  • 1/2 teaspoon dried thyme or more to taste
  • 1/2 teaspoon dried rosemary or more to taste
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable broth
  • 1 1/2 cups filtered water
  • 2/3 cup raw cashews, soaked for two hours (unless using a high-speed blender)*
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons sea salt, plus more to taste
  • Freshly ground black pepper, to taste

Directions

Want to see the entire recipe? Click here Published April 18, 2018.

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