Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 – 10 minutes stirring frequently.
Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender.
Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.
Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.
Serve warm or chilled topped with a few chopped celery leaves and parsley. Great with drizzle of Vegan Cream!
1/4 cup vegan butter or 1/2 cup water for water saute
1 large head of celery (about 5 – 6 cups), thinly sliced with leaves
1 medium onion or leek, diced
4 cloves garlic, minced
1 lb. potatoes (waxy white or Yukon gold), diced into 1/4 – 1/2 inch cubes
4 cups vegetable broth or water (or combo)
1/4 cup fresh dill, chopped
1/2 cup parsley, chopped
pinch of red pepper flakes
mineral salt & pepper to taste