Dairy-Free Celery Soup
If you think Celery Soup sounds like a snooze, prepare your taste buds to be proven wrong! This dairy-free, Whole30-friendly dish is a creamy hug in a bowl and super simple to make. Amp up your veggie intake without skimping on protein by adding our classic Cooking Broth for a bonus boost of amino acid-rich collagen and gelatin.
Dairy-Free Celery Soup
Ingredients
- 2 tbsp ghee
- 8 celery stalks rinsed and diced
- 1 small onion diced
- 1 leek rinsed, white and light green parts diced
- 3 garlic cloves minced
- 4 cups Kettle & Fire Chicken Cooking Broth
- 1 tsp sea salt
- 1/2 cup canned full-fat coconut milk (only the hard white part at the top of the can)
Garnish
- celery leaves fresh black pepper
Instructions
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In a Dutch oven or stockpot, heat the oil over medium heat.
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Add in celery, onion, and leek. Sauté for 10 minutes.
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Add in garlic, and sauté for 1-2 minutes, until fragrant.
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Add the cooking broth and salt. Increase heat to high, and bring to a boil. Then reduce heat to low, and simmer, covered, for 20 minutes.
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Turn off heat, add in coconut milk, and mix thoroughly.
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Gently pour soup into a blender to purée (don’t fill more than halfway at a time), or use an immersion blender. Only blend until creamy. *If using a blender, be careful since soup will be hot! I recommend holding the blender lid down with a towel!*
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Pour puréed soup back into the pot. Reheat if necessary.
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Add garnish and serve immediately.
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