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1
Trim the bottoms off of the celery and remove the strings with a vegetable peeler.
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2
Cut 10 of the stalks into 1/2-inch slices.
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3
Cut the remaining 2 stalks into 1/4-inch dice, and set aside.
-
4
Heat 1 tablespoon of the oil in a soup pot.
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5
Add the onion and garlic and saute over medium heat until the onion is lightly golden.
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6
Sprinkle in the flour and stir it in until it disappears.
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7
Add the sliced celery, the potatoes, and just enough water to cover.
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8
Bring to a rapid simmer, then lower the heat.
-
9
Add the seasoning, fresh herbs, and celery leaves.
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10
Cover and simmer gently until the vegetables are tender, about 25 minutes.
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11
Remove from the heat.
-
12
With a slotted spoon, transfer the solid ingredients to a food processor or blender and puree, in batches if necessary, until smoothly pureed, then stir back into the soup pot.
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13
Or insert an immersion blender into the pot and puree the soup until smooth.
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14
Return to low heat and add enough rice milk to give the soup a slightly thick consistency.
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15
Stir in the creamer.
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16
Heat the remaining oil in a small skillet.
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17
Add the reserved celery and saute over medium heat until touched with golden spots.
-
18
Stir into the soup, then season with salt and pepper.
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19
Serve at once, or allow the soup to stand off the heat for an hour or so, then heat through before serving.
-
20
Garnish each serving with chopped dill or parsley.
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21
Per serving:
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22
Calories: 156
-
23
Total fat: 6g
-
24
Protein: 3g
-
25
Fiber: 3g
-
26
Carbohydrate: 24g
-
27
Cholesterol: 0mg
-
28
Sodium: 87mg
