Celery Potato Soup
Enjoy the simplicity of this raw celery soup that has delicious flavor with minimal work involved.
Ingredients
- 6 Tablespoon (300 g) small celery stalk, halved
- 2 Tablespoon cloves, peeled
- 1 Tablespoon (260 g) medium russet potatoes, steamed, peeled, halved, divided
- 1 slice (30 g) yellow onion, 1/2" thick
- 2½ cup (600 ml) vegetable stock
- 1 cup (240 ml) cashew milk , or milk of choice
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes the vented lid. Serve immediately.
Chef's Notes
The other half of your potato and a stalk or two of extra celery may be added after the blend to give some texture to this soup. Just drop them through the lid plug opening while blending on the lowest speed to finish off your soup! To bake a potato simply, just wash it and place into a preheated oven, right on the rack, at 400°F for 30-45 minutes or until fork tender.
Ingredients
- 6 Tablespoon (300 g) small celery stalk, halved
- 2 Tablespoon cloves, peeled
- 1 slice (30 g) yellow onion, 1/2" thick
- 1 Tablespoon (260 g) medium russet potatoes, steamed, peeled, halved, divided
- 2½ cup (600 ml) vegetable stock
- 1 cup (240 ml) cashew milk , or milk of choice
- ½ teaspoon salt, optional
- ½ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds or until heavy steam escapes the vented lid. Serve immediately.
Chef's Notes
The other half of your potato and a stalk or two of extra celery may be added after the blend to give some texture to this soup. Just drop them through the lid plug opening while blending on the lowest speed to finish off your soup! To bake a potato simply, just wash it and place into a preheated oven, right on the rack, at 400°F for 30-45 minutes or until fork tender.
Ingredients
- 3 (150 g) small celery stalk, halved
- 1 garlic clove, peeled
- 1 slice (15 g) yellow onion, 1/4" thick
- ½ medium (130 g) russet potatoes, cooked, halved
- 1 ¼ cups (300 ml) vegetable stock
- ½ cup (120 ml) Cashew Milk [or milk of choice]
- ¼ teaspoon salt, optional
- ⅛ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
Chef's Notes
- To bake a potato simply, just wash it and place into a preheated oven, right on the rack, at 400°F for 30-45 minutes or until fork tender.
Ingredients
- 3 Tablespoon (150 g) small celery stalk, halved
- 1 Tablespoon clove, peeled
- 1 slice (15 g) yellow onion, 1/4" thick
- 1 Tablespoon (130 g) medium russet potato, cooked, halved
- 1¼ cup (300 ml) vegetable stock
- ½ cup (120 ml) cashew milk , or milk of choice
- ¼ teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 7 minutes 30 seconds or until heavy steam escapes the vented lid. Serve immediately.
Chef's Notes
The other half of your potato and a stalk or two of extra celery may be added after the blend to give some texture to this soup. Just drop them through the lid plug opening while blending on the lowest speed to finish off your soup! To bake a potato simply, just wash it and place into a preheated oven, right on the rack, at 400°F for 30-45 minutes or until fork tender.
