Rating4.8/5 (from 4 ratings)4.75
1 cup fresh almond milk
1 cup celery (juiced)
1 1/2 tablespoons olive oil
1 tablespoon agave
1 teaspoon onion powder
2 tablespoons lemon juice
1 celery stick (diced)
Sea salt & pepper
1. I juiced my celery to get some fresh pure celery juice instead of blending the entire stalk (unless you want it chunky!) Blend everything together, except the diced celery stick, salt, and pepper.
2. Blend until creamy. The avocado and almond milk makes this soup amazing. Test taste before serving.
3. Pour into bowl and add your diced celery. Stir. Add salt & pepper (optional).
OceanBliss's ThoughtsBy OceanBliss
I was craving celery soup all week and came up with this simple idea.
Since it’s reaching the winter season, I sometimes like my soup warm.
If you have a Vitamix, keep blending on high until it gets warm. If you don’t have one, let your soup bowl sit on top of a pot of hot water until your soup is warm. This won’t cook it, just gives it a nice warm consistency.
Serve with raw crackers or leave plain.
It’s very creamy and so flavorful that I could eat it every day for rest of my life!
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