Creamy Celery Soup

Ingredients

2 tbsp olive oil or butter1 large onion (diced)5 cloves garlic (minced)6 cups celery (thinly sliced & reserve some leaves for garnishing)2 cups potatoes (peeled & diced)4 cups vegetable or chicken broth1 cup water1 bay leaf1 tsp salt (to taste)1/2 tsp ground black pepper1/2 cup parsley (chopped)1/2 cup cream of choice (dairy or plant based)

Steps

Heat oil in a big pot over medium high, add onion, cook for 5 mins until translucent.Add garlic & cook until fragrant.Add celery, potatoes, broth, water, bay leaf, salt & pepper.Cover, bring to a boil, lower heat & simmer until potatoes are tender (abt 15 mins)Turn off the heat, remove bay leaf, add parsley & process using an immersion blender until smooth (or if using a regular blender, let cool before blending in small batches)For make the soup look more “green”, add a handful of raw spinach or more fresh parsley & blend.Reheat soup over low heat, stir in cream of choice & taste to adjust seasoning.Ladle soup into individual bowls, drizzle more cream, garnish with celery leaves, ground black pepper & extra virgin olive oil (I drizzled cold pressed Nigella seed aka habbatus sauda oil)