Cream of Celery and Carrot Soup - Buffalo Style

With baskets full of veggies to use up from last week, I had to make a soup.  Thanks to the disgusting January weather in Ohio, comfort foods are in high demand.  This puréed soup was great on it's own, but a whole new experience with the blue cheese and buffalo sauce addition!

2 Whole Celery Bunches 

2 Large Carrots

1/2 White Onion

3 Green Onions

1 Roma Tomato

3 Cloves of Garlic

2 Handfuls of Baby Spinach

1 Handful of Parsley

Clean and rough chop all of this and sauté in a sauce pan with a little bit of olive and flax seed oils.  Sprinkle with S&P.  

Crumble in 2 dried Sage Leaves

Add with water until just to the top of the veggies.

Cover and simmer on low for about 1 hour.

Let cool and purée in a blender. 

Pour back into sauce pan to season and taste.  

Add a dash of Cayenne Pepper and Cumin, S&P to taste. 

Serve hot or cold!  Add any topping you like.  The blue cheese and buffalo sauce was a hit!

Enjoy!