Gluten-Free, Vegan, Serves 7

• 2 Tbsp Olive Oil
• 1 Yellow Onion Diced
• 4 cloves Garlic minced
• 6 Cups Celery thinly sliced
• 2 cups white potatoes peeled and sliced into 1/2 inch rounds
• 4 Cups vegetable stock
• 1 cup water
• 1/2 tsp Black Pepper
• 1 tsp Sea Salt
• 1/4 tsp Cayenne
• 2 bay leaves
• 1/4 cup fresh dill
• 1/2 cup fresh parsley
• 5 mint leaves
• 1/2 cup Coconut Cream

Directions:

Heat the oil in a deep, heavy, soup pot. Add in the onion and let sweat for about 5 minutes or until fragrant. Stir in garlic and cook for an additional 1-2 minutes. Add in celery, potatoes, stock, water, bay leaves, salt, pepper, and cayenne. The liquid needs to just cover the vegetables if it does not add a little more water. Cover and boil for 10 minutes or until the potatoes are tender. Turn heat off, remove bay leaves, add in fresh herbs until they wilt. Blend until smooth, let cool if you are blending in a large blender (I use an immersion blender). For extra green color, you can add a handful of baby spinach to the blender. Pour back into the pot over low heat. Stir in cream and slowly bring back to serving temp. Top with fried celery leaves or additional parsley.