10 min Prep, 15 min Cook
Contains Cashews and more
This dairy-free cream of celery soup is easy to make in bulk for weekly meal prep, it has two steps (boiling + blending), and is nutrient dense to your heart’s content.
Bring water to a boil in a soup pan, add the bullion cube
Add the chopped celery, onion, bay leaves, cashews and garlic to the pan lower heat to simmer for about 15 minutes
Once the celery is tender, transfer small batches of the soup to a blender or food processor
Add small batches of the 1/4 cup of nutritional yeast as you are blending the soup together
Once all of your soup is blended, transfer back to the soup pan and serve!
NOTES: If you want to water down the soup even more, add more water to the blender or food processor. Adding nutritional yeast will give the soup a nice nutty flavor. Blending the soup in batches will be easier than trying to blend all of the soup at once. You can serve chilled or warm!
Serving Size 351 g
|Amount Per Serving|
|Calories 122.3 cals||6%|
|% Daily Value*|
|Kilojoules 516.3 kJ||6%|
|Fat 3 g||5%|
|Sodium 476.7 mg||21%|
|Carbohydrate 16.7 g||6%|
|Protein 5 g||10%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|