Creamy Vegan Tomato Celery Soup
Creamy, Vegan & Gluten Free Tomato Celery Soup that's made in Pressure Cooker in just 15 mins.
Tomatoes - 3
Onion - 1
Garlic Cloves - 2
Celery stick - 2
Cauliflower florets - 1/4 cup
Whole cashew nuts - 8 to 10
Basil - 1 tsp
Oregano- 1 tsp
Red chili powder - 3/4 tsp
Black pepper powder - 1/4 tsp
Vegetable stock - 2 cups
Coriander or Parsley - 3 tsp
Salt - to taste
Olive oil - 2 tsp
Blanch the tomatoes:
Heat approx., 2 cups water in a bowl.
Remove the eye of the tomatoes and make an X at the bottom using a shark knife.
When the water comes to a rolling boil, drop the tomatoes in it.
Switch off stove & close the bowl with a lid.
Let it sit for 15 to 20 mins.
Transfer the tomatoes with a slotted spoon to a plate.
Peel the skin off the tomatoes, roughly chop and set aside.
Make Creamy Vegan Tomato Celery Soup:
Heat a pressure cooker.
Add olive oil, when it gets warm, add sliced onions & saute for 30 secs.
Add chopped garlic, celery, cauliflower & mix well.
Add tomatoes, cashew nuts and mix again.
Add basil, oregano, red chili powder, black pepper powder and give it all a mix.
Add vegetable stock, salt, coriander leaves and mix well.
Close with the lid and cook for 2 whistles.
After the pressure releases, open the lid & blend it all using an immersion blender.
If you do not have an immersion blender, wait for it to cool a bit, transfer to a blender & blend well.
The consistency of the soup can either be creamy smooth or chunky for some texture.
Serve this creamy vegan tomato celery soup in individual bowls.
Sprinkle some freshly ground black pepper on top for added heat with toasted bread or crunchy croutons.
I have blanched the tomatoes but if you don’t mind the skin, use it as as such.