I got Ai to blend the soup cause I took a picture before I did that

Soup to use up celery

There are a number of reasons I'd like to live on a commune. The main one is that I like celery, but I never want 20 stalks of it. I find a whole head of celery a bit oppressive. When I go to the supermarket and buy veggies, I usually pick the biggest one to get good value. With celery, though, I pick the smallest one, because I usually only want to use 2 stalks of it in a recipe and then don't know what to do with the rest. So until I live on a commune where I can share celery with people, and (mint and coriander for that matter, who wants a massive bunch of it) this soup will have to solve my problem. 

So enjoy! It's delicious, healthy, and uses up a shipload of celery.

 

Ingredients

1 can cannellini beans (Or another white bean such as butter beans)
1⁄3 cup Red lentils
2 Potato (Medium sized and starchy ones, diced)
1⁄2 Zucchini (Diced.)
1 Onion (Medium, small diced)
10 Celery (This means 10 stalks, small diced.)
1 Carrot (Medium, small diced)
3 cloves Garlic (Minced)
1 teaspoon Thyme (Dried)
4 1⁄2 cups Vegetable stock
2 tablespoons Nutritional yeast
1 Bay leaf
1 tablespoon Lemon juice
1 teaspoon chili powder
1⁄2 cup Soy milk (Or other plant based milk you like)

Info

Yield
5 Servings
Preparation time
10 minutes
Cooking time
25 minutes
Total time
35 minutes

Instructions

  1. Place a large soup pot over medium heat. Add the diced onion and celery. Sauté for 2–3 minutes, splashing in a tablespoon of water or stock whenever the base starts to stick, until the vegetables soften.

  2. Add the potato, carrot and zucchini and cook for another couple of minutes.

  3. Add the minced garlic, thyme and chilli. Stir continuously for about 60 seconds until fragrant. Lightly heating the dried herb in the steam releases its natural volatile oils.

  4. Pour in the vegetable stock, bay leaf, lentils, drained white beans, and nutritional yeast. Bring to a gentle boil, then lower the heat to low, cover with a lid, and simmer for 20–25 minutes, or until the lentils are cooked and the potatoes are easily pierced with a fork.

  5. Take it off the heat and splash in the soy milk and lemon juice. 

  6. Take out the bay leaf (I've left it in, and it was kind of fun, but up to you)

  7. Blend until completely smooth and velvety.

     

Notes

Serve with bread and avocado, or if you really want to make it a hit, vegan cheese and tomato toasties!