I cringe when I see people waste the middle of their celerys just because they’re a different colour (almost as much as when I saw the only photo I had available to use) – waste no more, I got you, fam.
Celery hearts seem to be less ‘stringy’, sweeter and full of flavour, plus nobody usually knows what to do with them, so here you go…
In a saucepan (that will hold all the soup you intend to make) add:
- 1 tbsp olive oil
- 1 brown onion – diced, cook until translucent
- 2 chopped celery hearts (anything from the middle which starts to look more yellow and springy than the outside layers is part of the heart- you can also use ALL the leaves, so much flavour!)
- 1/2 cup water to deglaze the pan
- 1 handful of cashews (you can pre-soften these if you like a smoother texture, I didn’t bother as they soften enough as the soup cooks)
- 3 cups of water
- 1 dessert spoon of bouillon (bouillon is stock powder which I can buy in bulk, if you don’t have one then a simple vegetable stock cube would do).
- 1 can of cannellini beans, drained (keep the liquid, this is aquafaba*)
- 10g chopped parsley
- salt & pepper to taste
NOW WHIZZ… whizz like you are at one with the blender, do a dance, smell all the delicious whiffs- and when your soup is smooth try not to give yourself greedy burn by tasting it too quickly.
This soup could benefit from some garlic croutons, or you can just eat it by itself- you’ll want more than one bowl anyway.
The reason this soup is better than a normal cream of celery (besides the fact I say so) is that no cream was used, less dairy means less carbon emissions, means less agricultural runoff, means a happy ocean. Yaysies all round starting with your own tastebuds.
*Aquafaba is the liquid from canned or soaked beans which acts as a vegan egg replacement and can be used in baking or even to make meringues!
Keep your peepers peeled, more recipes, more eco friendly articles, more of everything coming your way every thursday.
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