Cooking up lunch(es) on a Sunday in February.

Sunday lunches are important. Here is an idea for an easy soup and hummus recipe that also work for weekday lunches.

Cream of Celery Soup

 

 

 

 

 

 

 

There are two options for the soup—one is more old-school, classic with cream and butter; the other is a vegan curry option using coconut oil and milk.

Ingredients

  • 1 head of celery
  • Coconut oil/butter
  • 2 Yukon Gold potatoes
  • 1 yellow onion
  • Coconut milk/half and half or dairy milk

Spices for classic version:

  • Sea salt or celery salt
  • White pepper
  • Nutmeg

Spices for vegan curry version:

  • Sea salt
  • Turmeric
  • Cumin
  • Ginger
  • Black petter
  • 1 Thai chilli

Guidelines

  • Melt a generous dollop of coconut oil (or butter) over medium high heat
  • Coarsely chop onion and celery, sauté in oil or butter until starting to soften
  • Add spices according to your version of the soup (see options above)
  • Chop potatoes and add to pot
  • Cover with water and bring to a boil
  • Lower the heat and simmer until potatoes are soft
  • Turn off heat and let cool
  • Add ¾ cup of coconut milk or dairy milk or cream
  • Process in blender until smooth (Important: NEVER PROCESS HOT SOUP)
  • Reheat gently before serving
  • Garnish with cilantro (curry version) or chives (classic version)