Creamy of Miso-Braised Celery Soup
Ingredients
- 2 medium bunches celery chopped and divided
- 1 small onion chopped
- 2 tablespoons vegan butter
- 1/4 cup miso paste divided
- 4 cloves garlic
- 3 bay leaves
- 2 teaspoons dried dill
- 4 cups chick'n style vegan broth or any vegetable broth
- 1/2 teaspoon black pepper
- 1/2 cup soymilk or any plant-based milk
- 1/4 cup nutritional yeast
Instructions
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In an uncovered instant pot, combine 3/4 of the chopped celery, chopped onion, vegan butter and 2 tablespoons miso, garlic, and bay leaves and saute on high heat for about five minutes. Add the broth, cover, and cook on low pressure for 5 minutes.
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While the stock is cooking, in a heavy sauce pan, heat the remaining butter, miso paste, celery, and pepper over medium high heat unti the celery is soft. Reduce heat to low and cover.
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When the stock is finished cooking, release pressure. Transfer to a blendar and pureé for about 30 seconds. Set aside.
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Return to the saucepan, increase heat back to medium-high and add the soymilk and nutritional yeast. Bring to a gentle boil, stirring frequently. Pour the purréd soup into the pot and bring to a boil.
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Serve immediately or store in an airtight container in the refrigerator for up to five days.
