What do you do with a lot of celery?Make soup. There's nothing like a homemade one , made with fresh ingredients. Best of all it was a vegan one and one I'll be making again.
I got the recipe from The Simple Veganista website. It's a relatively easy one with the labor lying with cutting up all those celery stalks.
Since these were eventually going to be pulverized with an immersion blender.This was the most work.
It was then chopping up one yellow onion. The recipe said that you can use leeks but I felt they might be too strong in flavor. 
Then it was four cloves of chopped garlic.
Afterwards the veggies were sauteed in about five to six tablespoons of Earth Balance spread. I like this one because its' taste is the closest to butter.
What's soup with out the stock? Two Not Chick'n bouillion cubes were stirred in along with about five cups of water.
These are great because they do add a real chicken taste to the stock. It was then adding the potatoes. The recipe called for Yukon Gold.I went the easy route and used two cans Del Monte sliced potatoes.
It was then simmering everything for twenty minutes until the celery became tender.
The chunks got pureed thanks to using the immersion blender until the soup becomes smooth and creamy, th e last thanks to the potatoes. Add a pinch of sea salt and a grind of fresh ground black pepper.There were some celery and potato chunks but I like the occasional chunk. They added to the texture. This is one of my new favorite recipes. The taste was perfect and I love how the garlic and onion zinged up the celery's flavor. It was also good reheated.
Celery soup is the perfect soup for fall or for any time. This one was delicious and flavorful. Make this vegan gem for the cool days ahead.
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