Box #21: Crunchy Celery

Animal Place News

You can now watch education director Marji Beach’s presentation on The Humane Myth, presented at the World Veg Fest in San Francisco.

What’s inside:

Celery – Did you know that celery leaves make a great garnish for just about anything?  Check out the recipe below.

Radish Medley – watermelon, pink beauty, plum and icicle.radish blondie andy

Russian Banana Fingerling Potatoes

Butternut Squash

Delicata Squash

Mixed Beets

Rainbow Chard

Mixed Tomatoes

Bell Peppers

Cortland Onions

Summer Squash

Green Cucumbers

Magical Celery Bisque – by Honest Fare

Coop+prep time: 35 mins. Serves 4-6. Freezes great! Vegan. Reserve a little of the raw chopped celery for adding on top of each bowl of soup for some nice and fresh crunch!


  • Entire large cluster of celery
  • Half a white onion
  • One clove of garlic
  • 1/8 teaspoon cayenne pepper (or some red pepper flakes)
  • 3/4 Tablespoon salt
  • 1 Tablespoon sugar or agave nectar
  • Small pinch black pepper
  • 3/4 container silken tofu (or more if you like it creamier)
  • 4 Tablespoons olive oil
  • 2 cups water


  1. Dice celery (including the leaves), garlic and onion. Heat olive oil in a large, deep pan or soup pot and sauté celery, onion, garlic, salt, black pepper until celery begins to break down a bit (about 6-7 minutes). Add water, cover, reduce heat and cook at a simmer until celery is very tender and falling apart (about 15 minutes).
  2. Spoon all the celery mixture into the food processor or blender (or use an immersion blender if you have one). Add the cayenne pepper, silken tofu and puree away until nice and smooth. Add a bit more water if it seems too thick.
  3. Serve it with some raw diced celery and celery leaves sprinkled on top!



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