Creamy Celery Soup

Trim the bottom 2 inches from each rib of celery. Then trim the tops (any brown ends) if needed—some leaves are good and will add extra flavor to the soup.

Peel a very thin layer from the backside of each rib to remove the "strings" for a creamier soup, then cut each rib of celery into 1/2-inch slices.

Heat 2 tablespoons of olive oil in a large soup pot. Add the onion, garlic, and celery, including any celery leaves, and saute over medium heat until the vegetables are tender.

Add the flour and stir until it is well incorporated.

Stir in the potatoes and vegetable broth, and bring the soup to a boil. Stir in the seasoned salt, parsley, dill weed, celery salt, and cayenne.

Lower the heat, cover, and simmer gently for 20 to 25 minutes, or until the potatoes are fork tender.

Remove from heat.

Use an immersion hand blender to puree the soup in the pot until smooth, then stir in the non-dairy milk.

(If you don't have an immersion blender, allow the soup to cool slightly, then transfer the vegetables using a slotted spoon into a blender or food processor and blend until smooth. Return the vegetables to the soup pot over low heat and stir in the non-dairy milk.)