Recipe: For 7.5 cups = 1875 ml of soup


1 white onion, peeled & finely cut up

4 fat cloves of garlic, peeled & finely cut up

5 cups fresh cleaned, cut up green celery ( leaves & green stem ) ( the celery pieces really pushed into the cups ) ( 485 gr )

1500 ml of a hot vegan stock

1 heaped 1/3 cup of peeled sweet potato, cut up into smaller chunks ( 60 gr )

30 grins of black pepper, finely milled

1/2 teaspoon of crushed Maldon sea salt a fruity extra virgin olive oil

To top the soup with: vegan marinated spiced up tofu pieces ( I used Alpro )


1. Take a medium cooking pot & heat up on medium-high. When hot, add some drizzles of that fruity evoo in it. Swirl around the base of the pot & heat up. When hot, add cut up garlic & white onion. Fry for a few minutes until nearly tender. Add about 10 grins of black pepper & stir often. Now, add all the chopped celery, chopped leaves included. Fry for about 5 to 8 minutes, stirring often. Pour some more evoo, if you need to. Add chopped sweet potato. Stir & fry for a few minutes extra. Finally, pour hot vegan stock all over the veggies. Boil until the veggies are cooked through. It took me about 10 minutes on medium-high heat. Taste! I added 20 grins of black pepper & 1/2 teaspoon of crushed sea salt. MMM! I Vitamixed my whole soup. Keep warm while you fry your spiced up vegan tofu chunks!

2. Take a medium non-stick pan & heat up on high. Add some drizzles of that fruity evoo in it & heat up. When hot, add spiced up tofu pieces & fry on all sides until hot & browned on all sides. Ladle your soup into lovely white soup bowls & top each bowl with about 14 tofu pieces! Enjoy, best with a loved one! xxx

You can find this tasty recipe also here on my blog: http://sophiesfoodiefiles.wordpress.com/2014/11/05/seductive-celery-garlic-soup-with-tofu-croutons/

<p>You do realize it's absurd to use extra virgin olive oil for cooking? By definition of the term &quot;extra virgin&quot; it's oil which has been mechanically pressed from olives without any heat. Cooking with EVOO is wasting money and effectively the same as converting EVOO into pure olive oil.</p>
<p>I do what I like.</p>
<p>This looks tasty!</p>
<p>It really is! :) Enjoy! xxx</p>

About This Instructable




Bio: I am Sophie &amp; have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy &amp; colorful dishes with Sophie's twist! I also cook a ... More »
More by SophiesFoodieFiles:Vegan Spelt Bread Lentil Lasagna Spiced Pumpkin Smoothies 
Add instructable to: