This Cream of Kale and Celery Soup is a wonderfully nourishing lunch and provides plenty of plant-based goodness and green veggie tastiness. A pot of this creamy soup is budget-friendly, vegan, vegetarian, gluten-free, and makes good use of an entire celery bulb and a big bunch of kale.
750millilitresplant-based milk[use one suitable for heating, or use your regular milk]
750millilitresvegetable stock
After cooking:
4tablespoonsnutritional yeast flakes[this is optional but adds more tasty flavours]
fresh parsley[optional garnish]
Instructions
Place the onion, garlic, celery, bay leaf, and vegetable stock into the soup pot.Bring to the boil, and add a lid about half way across over the pot.Lower the heat and gently boil for 10 minutes, stirring frequently, and adding a few more tablespoons of water if it looks too dry and like it may stick the pot.
Pour in the vegetable stock and the milk - pour some of the liquid in and stir well, then pour some more in and stir well and so on, just so the flour is mixed well through the liquids.
Bring the soup back to a gentle boil and over a low heat simmer gently for about 10 minutes until the kale is cooked. Remove the bay leaf's.
Remove the bay leaf.
Next, remove 1 ½-2 cups of the soup and blend, then pour the blended soup back in the pot. Or use a hand stick blender to blend some of the soup. Alternatively, blend all of the soup or keep the soup chunky if preferred.
To finish, mix through the nutritional yeast flakes, and season with salt and plenty of black pepper to taste. Some fresh chopped parsley is a nice addition.
4 tablespoons nutritional yeast flakes
Notes
Nutritional data is for guidance only and is not an exact analysis as ingredients can vary.
Leftovers can be stored in the fridge, in a covered container, for 3 days.
Or frozen for up to 2-3 months.
Reheat by gently bringing to a simmer, and heating through for a few minutes, although do not fast boil. Stir frequently to avoid sticking to the pot, and add extra vegetable stock or plant-based if necessary.
Add a swirl of plant-based cream or vegan sour cream to each serving for extra creaminess if liked.
Any green leafy vegetable can be used instead of kale.