The vegan celery soup from blog The Simple Veganista is now a classic go to recipe. It's a easy boil and simmer of chopped celery , onions, potatoes and garlic in Not Chick'n broth. However change was needed. The onion was a bit too overpowering so I went with another recipe suggestion - chopped leeks.
Leeks are a wonderful addition and have the most subtle, sublime flavor. They're an allium which puts them as a cousin to garlic and onions. Yet their taste isn't overpowering - which is perfect for the soup.
The other ingredients stayed the same. There were four to five cups of coarsely chopped celery.
Then the leeks which are about two cups here.
Keep in mins you don't have to cook them first as you do for other classic leek dishes like leeks on toast. They are washed, chopped and added to the pot to be sauteed with the celery.
I usually saute the veggies in a mix of olive oil and I Can't Believe It's Not Butter. I decided to switch out the olive oil and sub in vegetable oil. It does make for a lighter flavor, perfect to bring out the sublime of the leeks.
Both were cooked until they were bright green for about eight to ten minutes
The original recipe calls for five garlic cloves but I used three fat ones, finely chopped.
Then two cans of diced potatoes. You could follow the recipe on the website and use white or Yukon Golds. Adding the canned ones was easier.
Then it was five cups of water and two Not Chick'n cubes and simmered for another ten minutes. It was then blended with an immersion blended for a creamy texture.
The taste was perfect, lighter and fresher tasting than the onion version. It's the perfect Spring soup and a great first course at an Easter dinner. I love the leeks in it and how they don't overpower the celery. The flavors work in tandem with each other. They also don't overpower the potatoes or the garlic.
The vegan celery soup is a classic recipe can be varied. Subbing in leeks for the onion is inspiring, creating a flavorful new taste. It's perfect for the days ahead.
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