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Parve
Easy
8 Servings
Allergens 
No Allergens specified
35 Minutes
Diets
No Diets specified
Submitted by Chaya Bruk
I had a bunch of celery going bad and wanted to make a flavorful, filling, low fat, delicious none celery tasting recipe and came up with this soup.
1 large onion
5 cloves garlic
1 pound celery sticks
1/2 medium zucchini or 1 small
2 regular white potatoes
2 tablespoons olive oil
3 teaspoons kosher salt, divided
7 cups water
2 tablespoons chicken soup mix
2 tablespoons fresh chopped parsley
1/2 teaspoon ground black pepper
Dice the onions and set aside.
Remove the strings from the celery sticks and dice small. Don’t worry about perfect cuts. Soup will be blended later.
Dice the zucchini with the peel on and place into a bowl with the diced celery.
Rough chop the garlic and place into the same bowl.
Peel the potatoes and dice them up and yep, put into the same bowl.
In a pot heat up the oil on medium and when hot add the onion, sauté till just soft.
Add to the pot the bowl of celery, zucchini, potatoes and garlic with one teaspoon of salt.
Sauté for 10 minutes.
Pour in the water and add in the soup mix, chopped parsley, two teaspoons of salt and black pepper.
Raise fire to high and bring to a boil.
Once the soup boils, turn the flame to low/ medium and let it go till the potatoes are soft. Depending on the size of the potatoes depends on how long this step will take.
Once the veggies are soft, use an immersion blender or a standing blender and VERY CAREFULLY blend your soup.
Return to pot and keep warm till ready to eat.
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