Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 tablespoon vegan butter
  • ¾ pound celery, cut into ½-inch slices
  • ¼ cup yellow onion, diced
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • ¼ teaspoon ground white pepper
  • ⅓ teaspoon dried dill
  • 3 cups
  • vegan chicken broth
  • 1 cup Yukon Gold potatoes, peeled and diced
  • ½ cup unsweetened almond milk, room temperature
  • 1 teaspoon cayenne pepper
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Instruction

  • 1. Into a large soup pot over medium-high heat, add olive oil and butter. Once butter is melted, add celery and onion. Cook 5 minutes, stirring frequently until vegetables are softened. Add garlic and continue cooking for 1 minute.
  • 2. Into the soup pot, whisk in flour, white pepper, and dill. Add broth, ½ cup at a time, whisking after each addition.
  • 3. Into the soup pot, add potatoes and bring to a boil. Reduce heat to low, and simmer, uncovered, for 20 minutes. Turn off heat.
  • 4. Into a high-speed blender, add the soup and pulse to purée until consistency is smooth. Return puréed soup to the cooking pot and stir in milk.
  • 5. Ladle into soup bowls, garnish each with cayenne pepper, and serve warm.