Frequently used in a supporting role, celery is one of the hardest working and humblest of winter vegetables. With this in mind, Holly Gray has created a hearty soup that includes Yukon Gold potatoes (which add a creamy touch) and cayenne for the right amount of heat. Perfect as a starter to your meal, this soup is rich, flavorful, and ready to serve in less than an hour. What you need:2 tablespoons olive oil1 tablespoon vegan butter¾ pound celery, cut into ½-inch slices¼ cup yellow onion, diced2 cloves garlic, minced¼ cup all-purpose flour¼ teaspoon ground white pepper⅓ teaspoon dried dill3 cups vegan chicken broth1 cup Yukon Gold potatoes, peeled and diced½ cup unsweetened almond milk, room temperature1 teaspoon cayenne pepperWhat you do: