I Made Celery Soup and It Was the Bomb!!!

I Made Celery Soup and It Was The Bomb

I've had this celery thing lately. I nibble on it all day and am just crushing on it big time.
I've never been a big celery eater so this isn't the norm for me.

I'm not sure if it's the crunch I'm after of if maybe my body knows something about celery that I didn't know. I just learned that celery is great for digestion, helps us to feel calm, helps alkalize the body and amps up sex drive (hubba hubba) as well as many other beneficial things (Check out 11 Super Health Benefits of Celery).

With all this celery craving going on I got it in my head that I was going to make celery soup. I love celery soup. I used to buy it from an organic company that, for some reason, stopped making it. I have been sad as there has been a celery shaped hole in my heart where that soup once lived.

Being the resourceful and brilliant woman that I am I decided to make my own dag gum celery soup.

I'm not one to live in the kitchen. I go through bursts of inspiration that are pretty short lived so I had to wait a few months for the mood to strike me and feel the inspiration to make celery soup. That inspiration struck me yesterday.
I bought a lovely bunch of organic celery from the Saturday market in Downtown St Pete and came home and got my butt on Google to search for non dairy celery soups (I don't eat dairy unless it's chocolate). I perused a number of recipes before coming up with my own design (mostly based on the ingredients I already had in the house) and got to cookin.

It was surprisingly simple to make and (aside from the fact that I put waaay too much pepper in IT) it was absolutely DELISH!!!!

Here's the recipe I came up with by combining the best parts of a few recipes I found online:

Ingredients:
5 cups vegetable or chicken stock (I made my own with stock cubes and 5 cups of water)
3 tbsp olive oil
2 cups onion chopped (I used sweet onion because they're my fave)
2 cups celery chopped up (I used stalks and some leaves too. The leaves are a little bitter so I didn't use a lot of leaves)
2-3 potatoes chopped
2-3 carrots chopped
1-2 cups unsweetened almond milk (or whatever 'milk' you like)
salt and pepper to taste

Directions:
1. Get stock cooking in a big pot.
2. add diced up celery, potato and carrot.
3. Heat olive oil in separate pan. Add diced onion and saute until starting to look transparent. Add to the big pot o yummys.
4. Simmer for 30 minutes.
5. Put soup in food processor and blend to creamy consistency.
6. Add 1-2 cups of milk.
7. Add salt and pepper.
8. Heat for a few minutes.
9. Bon Apetit.