Vegetarian Cream Of Celery Soup

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Vegetarian Cream Of Celery Soup

 

1 teaspoon light oil (peanut, sunflower, etc.)

1 small onion, chopped (about 1/2 cup)

2 medium cloves garlic, pressed or finely minced

4 cups celery, coarsely chopped

2 cups vegetable stock or bouillion

1 large sprig fresh dill, or 1/4 teaspoon dried dill weed

1 cup plain soy milk

salt and pepper to taste

additional dill for garnish, optional

 

Heat the oil in a large, heavy saucepan over medium heat. Add the onion,

garlic, and celery, and sauté for about five minutes, or until onion begins

to soften; be careful not to burn the garlic. Pour in the stock, lower the

heat, and simmer until all vegetables are soft, about fifteen minutes.

Remove from heat, cool slightly, and pour into a blender. Blend until

creamy. Return the soup to the pot and stir in the dill, soymilk, and

seasonings. Heat through, stirring occasionally, but do not boil. Serve hot

or chilled, optionally with chopped fresh dill to garnish.

About 8 servings.