Celery and apple might not sound like a great combination, but in fact they go surprisingly well together. The celery's fresh taste combined with the green apple’s subtle sweetness and tartness is in fact a delicious pairing best enjoyed as a soup. Full of intense creaminess, and refreshing and earthy flavors, this vegan celery & Granny Smith Apple Soup is both an elegant dish and an affordable treat.
Golden your onions and celery first, then add the apple cubes and water. Bring to a boil, season and blend away -- you'll be surprised at how easy it is to prepare this healthy dish. Click through the photos for the step-by-step guide.
1. Gather the ingredients
- 4 large celery stems with leaves
- 1 Granny Smith apple
- 1/2 red onion
- 1 bay leaf
- 1 cup of cashew cream
- a pinch of red pepper
- 1 glass of water
- 3 tbsp. of extra-virgin olive oil
- a pinch of marine salt
2. Prepare the celery and onions
Wash, peel and chop the celery stems together with their leaves. Do the same for the red onion half.
3. Cut the apple into cubes
Wash and cut the unpeeled Granny Smith green apple into cubes.
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for a minute. Add the oil, heat for a few seconds and add the celery and onions, sauté until golden brown.
5. Add water and a bay leaf
Add a glass of filtered tap water with a bay leaf and bring to a boil.
Once it boils reduce heat and simmer for 30 minutes. Season with a pinch of marine salt and red pepper.
7. Add cashew cream
Add cashew cream, simmer for an additional 10 minutes, let it cool and blend directly in the stockpot. Garnish with pepper, a dash of olive or chive oil and some extra apple cubes. Serve hot and enjoy!
Photos by Ana Lisa Alperovich for Inhabitots