Serves 4
Dairy Free, Vegetarian, Low Carb, Meal Prep
What you need
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 cups celery, chopped (divided: 3 cups finely chopped, 1 cup in larger pieces)
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 1 cup tinned coconut milk (unsweetened, full-fat)
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1/2 tsp ground black pepper
- 1/4 tsp salt (adjust to taste)
- 1 tbsp lemon juice (optional, for brightness)
What you need to do
Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
Add 3 cups of finely chopped celery and thyme to the pan. Sauté for 5 minutes, stirring occasionally, until softened.
Pour in the vegetable broth, season with salt and pepper and bring to a boil. Cover and reduce to a simmer for 10-15 minutes.
Use a stick blender to blend half of the soup, leaving some texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pan.
Stir in the remaining 1 cup of larger celery pieces and coconut milk. Simmer for an additional 5-7 minutes until the celery chunks are tender but still slightly crisp.
Add a splash of lemon juice if desired and adjust salt and pepper to taste. Garnish with fresh thyme or celery leaves.