Ingredients
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4 cups chopped celery, with leafy tops
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2 cups hearty vegetable broth
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1 medium onion, chopped
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2 minced garlic cloves
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1/4 cup fresh thyme, minced or 1 tablespoon dried thyme
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2 tablespoons cornstarch
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1 cup skim milk
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1/2 cup fat-free liquid creamer
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1 bay leaf
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1/2 teaspoon curry powder
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salt & freshly ground black pepper, to taste
Instructions
- In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
- Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
- Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
- Whisk milk mixture into the saucepan.
- Whisk in the fat-free liquid creamer.
- Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
- Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
- Season to taste with salt and freshly ground black pepper.