Monday, November 1, 2010
Rich Celery Soup For World Vegan Day !
Rich Celery Soup
2 cups finely chopped celery
1 cup finely chopped kale ( stems removed )
1/2 cup raw cashews
2 cups broth, bullion or water
1 teaspoon Spike, or other seasoning salt
1 cup vegan milk ( I used soy this time )
2 tablespoons flour ( I used wheat, but rice flour, garbanzo bean flour, and others would work ,too )
Finely chopped parsley or cilantro
Toss the celery, kale and cashews into a medium saucepan with the Spike. Bring to a boil, reduce to a simmer and then cover loosely for about 15 minutes, or till the veggies are very soft. Remove from the heat. Mix the flour with the milk and set aside. Using a hand-held immersion type blender, buzz the veggies, cashews and broth till very smooth. You may be able to do it in the pan...it depends on your immersion blender and the softness of the veggies in the soup... (or pour the soup into a real blender ). Add the milk and flour mixture and blend a little more. Return the soup to the heat and cook on medium high until thick and bubbly...about 5 minutes or so. Serve up and sprinkle with the parsley. Or cilantro. I love cilantro :)
Makes about 5 cups of soup.