Low Carb Vegan Cream of Celery and Spinach Soup
How to Make It
Step 1
Thinly slice the onion and garlic and roughly chop the celery. Melt the coconut oil in a saucepan over a low/ medium heat. Add the onion, garlic, and celery. Sweat gently for a few minutes until tender and fragrant.
Step 2
Add the stock, salt, and pepper to the saucepan. Stir well to combine. Bring up to a boil, then reduce to a simmer for five minutes.
Step 3
Add the coconut cream to the saucepan. Stir well to combine, melting the coconut cream into the soup. Heat through for a minute.
Step 4
Add the spinach leaves to the pan. Stir the spinach into the soup. Heat through until just wilted.
Step 5
Remove the soup from the heat. Use a handheld stick blender to process the soup until velvety smooth. Alternatively, allow the soup to cool a little, then transfer to a freestanding blender, blending until smooth. Serve hot with your preferred Keto toppings or sides.
Ingredients
- Vegetable broth, bouillon or consomme – 3 cup
- Celery – 2 large – stalk – 11″ to 12″ long
- Baby spinach – 2 cup
- Coconut oil – 1 tbsp
- Garlic – 1 clove
- Coconut Cream Raw – 1 cup
- White onion – 0.5 small
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp