This creamy soup is a winner! It's a fantastic way to use a whole head of celery and you know you're getting plenty of servings of veggies in this one pot meal! The potatoes make it creamy (while keeping it vegan) and the white beans add to the creaminess while also adding a boost of protein. I also love to add some fresh spinach to make the green really pop. If you have a vitamix or highspeed blender, the finer your can make it the better.
- 1 whole bunch of celery, chopped
- 1 large or 2 medium russet potatoes
- 1 onion, chopped
- 1 can of white beans, drained
- 3 cloves of garlic
- 3 bay leaves
- 2 tbs olive oil
- 1 Qt of veggie stock + water to cover
- optional: 1 handful of spinach for color
- salt and pepper to taste
- In a large pot, heat oil over medium heat then add chopped onion and saute, stirring frequently.
- While onion is cooking, rinse and chop celery into 1/2" pieces (inner parts too) and add to pot. Continue stirring and cook for approximately 6 minutes til onions are golden.
- Meanwhile, peel and chop potatoes into 1" or so pieces and chop garlic into small pieces.
- Add garlic and potatoes to pot, then pour 1 container of veggie stock. If the liquid doesn't cover the veggies, add water until the liquid is 1/4" above the veggies.
- Add Bay leaves and cover.Bring to a boil, then reduce to simmer for 12 minutes. Add white beans.
- Return cover and simmer for appx 5 min or until potatoes and celery are tender.
- Remove bay leaves.Add 1 handful of spinach,and salt and pepper and use an immersion blender make the soup nice and smooth.
- Adjust seasoning to taste. Serve warm (with bonus toppings like fried onions, yum!)