Ingredients
1 medium onion, finely chopped
1 bunch of fresh celery, chopped (about 4-5 cups)
2 large potatoes, peeled and diced
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
1 cup heavy cream (or coconut cream for a dairy-free option)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, for garnish
For the Herbed Croutons:
2 tablespoons olive oil
4 slices of stale bread, cubed
1 teaspoon garlic powder
1 teaspoon dried basil
Salt to taste
Instructions
Prepare the Herbed Croutons:
Preheat the oven to 350°F (175°C). Toss the bread cubes in olive oil, garlic powder, dried basil, and a pinch of salt. Spread them on a baking sheet and bake for 10-12 minutes, or until golden and crispy. Set aside.
Cook the Vegetables:
In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Simmer the Soup:
Add the chopped celery and diced potatoes to the pot. Pour in the vegetable broth and season with thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
Blend the Soup:
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches. Once smooth, return the soup to the pot.
Finish with Cream:
Stir in the heavy cream and allow the soup to warm through for another 5 minutes. Taste and adjust the seasoning if necessary.
Serve:
Ladle the soup into bowls and top with a handful of herbed croutons. Garnish with freshly chopped parsley for an extra burst of flavor.
Enjoy.