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Celery Potato Soup

Enjoy the simplicity of this raw celery soup that has delicious flavor with minimal work involved.
Celery Potato Soup

Submitted By:

Dietary Interests: Gluten-Free , High Fiber , Vegan , Vegetarian

Allergens: Nuts

Yield:

4 servings (1.6 l)

Total Time:

45 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

4 servings (1.6 l)

Total Time:

45 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

2 servings (780 ml)

Total Time:

47 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

2 servings (780 ml)

Total Time:

47 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 6 (300 g) small celery stalk, halved
  • 2 garlic cloves, peeled
  • 1 medium (260 g) russet potatoes, cooked, halved
  • 1 slice (30 g) yellow onion, 1/2" thick
  • 2 ½ cups (600 ml) vegetable stock
  • 1 cup (240 ml) Cashew Milk [or milk of choice]
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 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

  • 6 (300 g) small celery stalk, halved
  • 2 garlic cloves, peeled
  • 1 medium (260 g) russet potatoes, cooked, halved
  • 1 slice (30 g) yellow onion, 1/2" thick
  • 2 ½ cups (600 ml) vegetable stock
  • 1 cup (240 ml) Cashew Milk [or milk of choice]
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 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 (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

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. 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 (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

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. 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.