Mar 16, 2013
Eddie’s (vegan) Creamy Celery Soup
I’m on a celery kick. I’ve been buying out my local grocery store because I’ve been making a lot of celery juice lately. It’s great for lowering blood pressure and has many other health benefits. I had about 6 heads in my refrigerator yesterday! So I thought I’d make soup with some of it … yeah, I need a bigger fridge. This recipe is easy, easy, easy. Lots of flavor from all that celery and the cashews and dates add a touch of sweetness to balance the natural saltiness of the celery. You can certainly replace some (or all!) of the cashews with cooked white potatoes for a low/lower fat version. It’s up to you!
I am calling this “Eddie’s Creamy Celery Soup” because cream of celery was Eddie’s (my Dad’s) favorite. When I started my culinary adventures and found out that he was eating the “red can” version I just HAD to make him some, homemade. Of course, back then I used heavy cream in the recipe, before I was plant-based. He loved it and couldn’t get enough. I’d call him during the week to schedule our usual Sunday date and he’d say in a melodic voice, “Chicky….” That was my nickname that only he called me. I knew what his next words would be: “I need more soup!” Ha. Miss my dad. This one’s for you, Daddy, wherever you are.
|Dad and me, circa 2009|