This week finally felt like summer. It’s been a long time coming, but after the harsh winter, I think we’re all really appreciating the warm weather. The parks are busy, the sidewalks are full, and everyone is smiling. Generally, the last thing I’d be craving after a day out in the sun would be a soup, but this week’s recipe assignment from Kimberly Snyder of Beauty Detox fame was to come up with a variation of her Glowing Green Soup (GGSo). I drink her Green Glowing Smoothie almost every morning, and I wanted to incorporate the same veggies, so I went with a celery soup with a dollop of homemade non-dairy sour cream. This soup is so delicious, especially with a handful of fresh basil.
As I was brainstorming my soup recipe, I remembered seeing a vegan sour cream recipe that had been posted on OhSheGlows. It took about 3 minutes to whip up, and I am amazed at how much it tasted just like regular sour cream. It is white and creamy and has the requisite sour note. We’re going to be enjoying it on perogies for dinner tonight.
Glowing Green Celery Basil Soup – Inspired by the GGSo
(Yield: 4 servings)
- 1 tsp olive oil
- 4 cups vegetable broth
- 1 bunch celery
- 3 cup baby spinach
- 1/2 red onion
- 2 cloves garlic
- 1″ ginger root
- 5 large fresh basil leaves
- 1/2 tsp Himalayan sea salt (or to taste)
- 2 tbsp nutritional yeast
Sauté onions and celery in olive oil over medium heat until onions are translucent, add chopped garlic. Transfer, in two batches, to Vitamix and blend with remaining ingredients until smooth or desired consistency is reached. Season to taste.After blending, the soup will be room temperature or slightly warm. Serve as is, or warm over stove. Top with a dollop of Homemade Vegan Sour Cream (recipe here) and garnish as desired.
Note: If you don’t have a Vitamix or other high-powered blender, peel the celery first.