Cream of Celery Soup
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Peanut-Free
This soup has a wonderful, comfort-food flavour. In addition to the fresh celery taste, the sweet potato gives it body.
3 tbsp olive oil
1 cup finely chopped onions
2 tbsp tapioca flour
5 cups gluten and corn-free chicken broth or vegetable broth
4 cups celery, chopped
2 cups sweet potato, peeled and chopped
1 small yellow potato, peeled and chopped
1 cup rice milk
Freshly ground sea salt and pepper to taste
In a large, heavy saucepan, over medium heat, heat the olive olive. Add the onions and garlic and cook until tender (about 4 minutes). Stir in the tapioca flour and continue stirring until it is fully absorbed. Add the broth, a little at a time stirring constantly. Add the chopped celery, sweet potato and yellow potato, and bring the pot just to boiling. Reduce the temperature and simmer until the vegetables are tender (about 25-30 minutes).
When the vegetables are tender, cool the soup enough to be able to use a hand blender to puree it. Alternatively blend the soup in batches using a regular tabletop blender (take care if doing this that the liquid is not too hot). After the soup is pureed, stir in the rice milk and heat until the soup is hot enough to serve. Do not boil the soup.
Season the soup with sea salt and freshly ground pepper (to taste) and serve warm.