Ingredients

The following ingredients have 6 Servings
  • 1 medium white onion – peeled and chopped
  • 1 head of celery – cut the ends off and cut the stalks into thirds
  • 1/4 cup of white wine or 2 tablespoons of white wine vinegar plus 2 tablespoons of water
  • 1 teaspoon of vegan butter (optional)
  • 2 cups of unsweetened almond milk
  • 3 teaspoons of lemon juice
  • 1/4 cup of basil leaves
  • 1 teaspoon of fresh celery leaf
  • 1 to 2 teaspoons of ground sea salt (use at least one teaspoon to season)
  • 1/2 teaspoon of ground white pepper

Instruction

  • Put a steamer basket in a large pot and fill with water level with the top of the basket. Bring the water to a boil. Add the celery stalks, cover the pan and steam for approximately ten minutes or until the celery is soft.
  • In a medium sauce pan add a tablespoon of water to the pan and heat on medium heat. When the water begins to steam add the chopped onion and stir. Turn the heat to medium-low and cover the pan to allow the onions to sweat for approximately four minutes. Deglaze the pan with the wine or the white wine vinegar and water. Turn off the heat.
  • Add the butter to the pan with the onion and let it melt.
  • Put the almond milk, celery, onions, basil, lemon juice, celery leaf, salt and white pepper in the blender and blend on the soup setting, or on a high speed, until smooth and creamy.
  • Pour the soup back into the pan that you used to cook the onions and heat to desired temperature.
  • Enjoy!