Serves 2

Ingredients:

• 5 Celery Stalks, chopped
• 3 Slices of Bread, torn into bite size pieces (not for Paleo)
• 2 cups Vegetable Stock
• 2 Tbs. Olive Oil
• 1 Garlic Clove, minced
• 1/2 Medium Onion, Diced
• 1/2 cup Heavy Cream (or coconut cream)
• Salt & Pepper

Heat olive oil in a medium pot. Add garlic and onions and sauté until fragrant; then add celery and continue to cook until celery begins to soften, about 10 minutes. Add the stock and adjust the heat to a simmer. Let the celery simmer for about 20 minutes, or until soft.

Preheat oven to 375 degrees. Spread torn bread on a baking sheet, drizzle with olive oil and season with salt and pepper; then place in the oven and bake until golden brown and crunchy. Remove soup from heat and let slightly cool; then transfer to a blender and pulse until smooth. Return soup to the pot and bring to a low simmer; then stir in heavy cream or coconut cream and season with salt and pepper to taste. Top with crunchy croutons and serve.