This recipe
for cream of celery root soup is a 30 minute Grand Prize Winner from the Fast & Fresh Time Trials Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.
By ingredients, this recipe
for cream of celery root soup is dairy - free / non-dairy, egg - free, gluten - free, nut - free, peanut - free, soy - free, vegan, vegetarian, and all around allergy - friendly.
Not exact matches
This healthy, vegan,
cream of celery soup is just perfect
for getting right back into shape after the over indulgence
of the festive period.
This fall my family was gathered around my mother, whom we were caring
for in her final days... we took time to celebrate a birthday with a special kind
of carrot cake... we used the leftover carrots / apples /
celery and who knows what else from the morning's juice (my dad's a bit
of a health nut) and turned it into an amazing cake, complemented by walnuts, pineapple and,
of course, decadent
cream cheese frosting, covered with fresh toasted coconut... it was so moist and delicious... the making
of it a wonderful memory and the eating
of it sublime.
What I had in mind were simple cocktail snacks, and the menu included tomato and onion bruschetta; carrot and
celery sticks with a delicious
cream cheese dip; cheese and salami; and finally,
for the star
of the meal, homemade scones topped with slices
of ham and cheese, and finished with
cream cheese and freshly chopped chives.
Here's my version: 32 oz defrosted hash browns 1 samll chopped green pepper 1 small chopped onion 1 can EACH
cream of potato and
cream of celery soup 12 oz sour
cream or plain yogurt Mix all together and bake covered
for 1 hour
For pairing with the fresh celery and carrots, I also picked up a packet of ranch seasoning and light sour cream for a healthier d
For pairing with the fresh
celery and carrots, I also picked up a packet
of ranch seasoning and light sour
cream for a healthier d
for a healthier dip.
My mom is allergic to mushrooms... she would always substitute a can
of cream of celery soup
for any recipes that called
for mushroom
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced
celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more
for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4 cup fresh
cream 1 lemon, cut into quarters,
for garnish
Ingredients
For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3
celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle
of red wine - 3 cups
of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley
for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
for garnish
For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
For the parsnips - 3 large large parsnips, diced - Half and half or heavy
cream (enough to cover the parsnips in the pot)- salt to taste
I use my dairy - free paleo
cream of celery soup
for the base, but you can use any creamy soup you'd like too.
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk
celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour
cream (or vegan sour
cream) and chopped red onions,
for garnish
I have been making this simple
cream of celery soup weekly in my Instant Pot, but I have also included directions
for simmering it on the stove top too.
6 carrots 1 very small beet 8 Roma tomatoes (you want a firm tomato
for juicing) 1 red bell pepper 3 huge handfuls
of spinach 3 stalks
celery 1 clove garlic 4 small or 2 large lemons 1 - 2 tablespoons prepared horseradish (not
creamed) 1/4 to 1/2 tsp salt 1/4 to 1/2 tsp cayenne pepper
2 Tablespoons Butter 1 Large White Or Yellow Onion 2 Large Carrots 2 Ribs
of Celery 3 Tablespoons Of Fresh Grated Or Minced Ginger 1 Cup Cream Salt To Taste 1/4 Cup Sour Cream + 2 Tablespoons Milk For Garni
of Celery 3 Tablespoons
Of Fresh Grated Or Minced Ginger 1 Cup Cream Salt To Taste 1/4 Cup Sour Cream + 2 Tablespoons Milk For Garni
Of Fresh Grated Or Minced Ginger 1 Cup
Cream Salt To Taste 1/4 Cup Sour
Cream + 2 Tablespoons Milk
For Garnish
Snack options: nuts
of choice, more eggs
for deviled eggs, avocado or guacamole (highly recommend), tuna, canned wild caught salmon, almond butter,
celery, apples,
cream cheese, cucumbers, etc..
Apples and
celery are great
for your health, and I do recommend you eat them (and all fruits»n veggies) in abundance, but they're not very satisfying replacements
for a bar
of chocolate, bag
of potato chips, ice
cream, or a slice
of cake.
A — Acerola, Avocado / oil, almonds, amaranth B — Beet kvass, brown rice C — coconut oil, chicken,
celery D — Daikon radish, Dandelion greens E — eggs (
of course), escarole F — fermented..., flaxseed oil, fish, feta G — goat / cheese / milk, ghee, garlic, ginger H — honey, hijiki, heart I — irish stew (slim pickings
for this letter) J — jackfruit, jerked beef, Jerusalem artichoke, jambalaya, jujubes K — kefir, kombucha, kale, kasha, kipper, kvass L — lentils, lamb, lemon, liver, lard M — millet, maple syrup, mayo N — nori, nuts, nutritional yeast O — olive oil, offal, oatmeal, oysters P — pemican, piima
cream, parsnip, parsley Q — quail, quark R — rosemary, radish, rabbit S — sauerkraut, sea salt, shellfish / shrimp / scallops, suet T — tongue, tallow, thyme, tripe, truffle, turmeric, U V — vinegar, venison, W — Walnut, watercress, whey, X --(I'm stumped) Y — yam, yogurt Z — zucchini, zaatar