Rich & creamy (but dairy-free) this simple soup is surprisingly satisfying!
#wildfit #paleo #dairyfree #whole30
Ingredients
- 2 Whole heads of celery, trim off root ends & cut into 1-2” pieces
- 1/2 Medium onion, roughly chopped (about 1/3 c.)
- 1 Garlic clove, mashed
- 1 tbs. Coconut oil
- 4 c. Vegetable broth or stock
- 1 c. Water
- 2 tbs. Potato starch mixed in 1/4 c. water
- 1 15 oz. Can of light coconut milk, unsweetened
- 1 tsp. Thyme
- Salt & pepper
Melt the coconut oil in a soup pot over medium-low heat. Add the onion & garlic with a pinch of salt and cook until fragrant, about 2 minutes.
Next, add the celery. You can add the leafy tops last. Stir to combine & continue cooking for 5 minutes.
Add the vegetable broth, water, thyme & a pinch of salt. Raise the heat to bring the mixture to a light simmer. Once it is simmering, turn down the heat and cover the pot allowing a small opening.
Simmer the soup 15-20 minutes until the celery is limp & tender. Turn off the burner & stir in the potato starch slurry.
Using an immersion blender, blend the soup until it is smooth & creamy. This can also be done very carefully in batches using a blender. (Allow it to cool first.)
Now turn the heat on once again to medium-low & stir in the coconut milk. Cook gently 2-3 minutes & adjust seasonings, if necessary.
