Ingredients

1 cup yellow onion, chopped

1 1/2 cups sliced leeks, white and light green parts only (2 nice size leeks)

6 1/2 cups of celery, (5 cups chopped for the soup, 1 1/2 cups diced for the topping), saving some leaves to garnish

4 large garlic cloves, minced

2 bay leaves

1/2 teaspoon thyme

4 cups vegetable Stock

1/3 cup nutritional yeast or 1/3 cup Chicken Style Seasoning Blend

1/3 cup Nut Milk, unflavored and unsweetened, I prefer cashew milk for the creamy consistency

Salt to taste (optional for no-salt people)

Freshly ground black pepper

Fresh chopped chives, parsley or celery leaves for garnish

Instructions

1. In a 5 quart pot over medium heat saute onions, leeks, and 5 cups chopped celery adding a teaspoon or two of water to prevent sticking. Cook for 10 minutes or so until softened. Add the minced garlic and cook for an additional minute.

2. Add the vegetable stock, bay leaves, thyme, and nutritional yeast or Chicken Style Seasoning Blend. Increase heat and bring to a boil, then reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.

3. While the soup is simmering, prepare the extra celery that will be added to the soup later. In a separate small saucepan over medium heat, saute 1-1/2 cups diced celery adding a teaspoon or so of water as needed to prevent sticking. Ladle 1/2 cup of the simmering stock from the soup pot into the saucepan. Simmer on low for 5-6 minutes to soften the celery. Set aside.

4. Remove the soup pot from the heat, let soup cool slightly. Remove and discard the bay leaves. Working in batches, puree the soup in a blender, filling the blender no more than a third full at a time, keeping your hand on the lid so the hot liquid doesn’t explode. Pour pureed soup into a large bowl as you work your way through the batch of soup. Return the pureed soup to the pot. An immersion blender would work great too if you happen to have one.

5. Stir in nut milk and braised diced celery. Your soup is ready to serve in individual bowls. Garnish with freshly ground black pepper and chopped chives, parsley or chopped celery leaves.

Yields 4-5 servings