A lot of times I’ll have a recipe that calls for one or two celery stalks, and then I have a whole bunch left over. I don’t really like to eat raw celery. In fact, I kind of hate it. Even smearing it with peanut butter when I was a kid couldn’t get me to eat the stuff. One day when I had a bunch of celery and some fresh thyme in the fridge I decided to try to make a soup with it.
Even if you hate celery, you might still like this soup. It has a mild flavor that isn’t an overpowering celery taste. It’s also really easy to make. Plus, you can make this with celery that’s way past it’s prime. That’s usually how I end up making it, and it always turns out great. I use flour to thicken this, but I’m sure you could also blend it up with some cashews to make it creamy if you want a gluten free version instead. It’s a very forgiving recipe – I don’t always have the amount of celery called for, and I’ve experimented with both the flour and broth amounts, but it never seems to make a huge difference in the finished product.
1 tablespoon non-dairy margarine
1 small onion, or 1/2 of a large onion, chopped
1 garlic clove, minced
1 teaspoon chopped fresh thyme
1 bunch celery, stalks and leaves, chopped (about 6 cups)
1/4 cup plus 2 tablespoons all-purpose flour
4 cups vegetable stock
Heat a soup pot over medium high heat, and melt the margarine. Add the onions and a tiny pinch of salt, and saute until they’re softened and translucent, about five minutes.
Add the garlic and thyme, and saute for about a minute, or until fragrant.
Add the celery and give it a good stir. Saute it for about 8 minutes or so, until the celery starts to soften a bit. Sprinkle the flour in and give another good stir. You want to cook it a bit until it’s not super white. If it starts to get hard to stir, pour in a little broth. Once you have the flour incorporated, pour in the veggie stock.
Bring the mixture to a boil and then partially cover the pot and reduce the heat. Simmer for about 20 minutes, stirring occasionally, until the celery is tender.
Transfer the soup to a high-speed blender and puree. Depending on the size of your blender you made need to do this in batches. You can also use a stick blender.
Taste for seasoning and serve. You can garnish with some fresh thyme or celery leaves. This also keeps well in the fridge.