Cream of Celery Soup

Have celery that's not as crisp, young and fresh as it used to be? Add it in smoothies or make a soup out of it! 

This cream of celery soup is loaded with antioxidants and fiber that helps cleanse the liver and encourage detoxification, and it's just straight up tasty. It can be done in as little as 15 minutes prep time and its super cheap to make.


Ingredients:

2 tbsp butter (or olive oil)
1 head celery, chopped (about 3 C)
1 medium yellow onion, chopped
3 cloves garlic
2 tbsp fresh parsley, minced
2 medium golden potatoes, chopped in 1" cubes (alternatively, you can use 2 C chopped cauliflower to make this paleo or to reduce carbs/starch)
3 C chicken stock
1 C milk (I used cashew milk, feel free to experiment with other nut milks too!)
salt and pepper to taste
Bacon bits to garnish (pleeeeeease don't buy bacon bits. Just looking at that stuff makes me gag. Just buy bacon, cut it up into thin pieces, and cook. Simple as that and it is 1000000X better I promise )-- don't use if making this dish vegan

Directions:

In large sauce pan, heat oil over low heat. Add celery, onion and garlic and sweat for about 15 minutes until soft (not browned).

Add parsley, potatoes and chicken stock. Bring to simmer and cover for approximately 30 minutes (or until potatoes are soft). Transfer to blender and puree.

Transfer puree back into saucepan and add cashew milk. 

Heat for about 5 minutes and serve with a garnish of bacon bits!

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