Ingredients

• Ingredients Units USM Scale 1x2x3x 1/4 cup vegan butter (I use Miyoko’s) or 1/2 cup water for water saute* 1 large head of celery (about 5 – 6 cups), thinly sliced with leaves 1 medium onion or leek, diced 4 cloves garlic, minced 1 lb. potatoes (waxy white or Yukon gold), diced into 1/4 – 1/2 inch cubes 4 cups vegetable broth or water (or combo) 1/4 cup fresh dill, chopped 1/2 cup parsley, chopped pinch of red pepper flakes mineral salt & pepper to taste

Preparation

• Instructions Saute: Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 – 10 minutes stirring frequently. Simmer: Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender. Add herbs: Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step. Puree: Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy. Serve warm or chilled topped with a few chopped celery leaves and parsley. Great with drizzle of Vegan Cream! Soup pairs well with homemade Artisan Bread, Naan Bread or a slice of toasted Dave’s Killer Bread with vegan butter. For gluten free, try this chickpea flour Socca Flatbread, it’s not as bready but it’s still delicious! Serves 4 – about 1 1/2 cups per serving. Store: Leftovers will keep for 5 – 6 days in the refrigerator, stored covered. For longer storage, this soup can be stored in the freezer for 2 months in freezer safe containers or baggies.