Vegan Vegetarian Cooking School

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Cream of Celery Soup

vegan cream of celery soup picture

Taken from Vol. 5 of the Healthy Home Cookin' Cookbook Series.

This is a versatile recipe. You can use this in all your recipes that call for mushroom soup if you don’t use mushrooms.

2 med onions (or 2 Tbsp onion powder)
4 to 6 stalks celery, finely diced
8 cups water
1/2 cup raw cashews
4 cups soy milk
2 to 4 Tbsp cornstarch
2 to 3 Tbsp Golden Seasoning
1 tsp sea salt

In blender, place the cashews and enough water to just cover the cashews. Blend until smooth, add remaining ingredients, except celery, and blend again till creamy and smooth. Pour into saucepan and add celery, diced fine. Cook over medium heat until celery is tender. Serve. A gluten free soup.

Serves 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Ready in: 40 minutes

Nutrition (per serving): 278.2 calories; 12.6g total fat; 0mg cholesterol; 912mg sodium; 674.8mg potassium; 29.3g carbs; 5.6g fiber; 5.6g sugar; 16.0g protein.


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