Celery Soup

This recipe is about a bowl full of creamy, flavorful, delicious, healthy soup!!

We are all soup lover’s ❤ I prepare soup at home atleast twice a week for dinner. Kids used to have it with a slice of garlic bread. The main reason behind this is to maintain the weight and to stay healthy.

My husband used to pick up celery whenever we go for shopping and ask me to make celery soup. I know it’s very healthy and so I decided to make it. From that day, Iam making celery soup atleast once a week. My daughter just loves it!!

This soup is really creamy, easy to make, tasty and flavorful. I haven’t used any cream to make it creamy. I have added potatoes for that purpose.

I have used the vegetable broth to make this soup. I have attached the link on how to make it. It can be made before and stored in refrigerator or it can be prepared prior to making the soup.

Celery is rich in antioxidants , reduces inflammation, supports digestion. It has a neutralizing effect on acidic foods too.

Above everything, the taste and the flavor is just awesome!! This soup can be used to start a grand party or it can be consumed as a meal for supper too❤

INGREDIENTS

Serves 4 people

Vegetable broth:

Refer to the attached recipe.

Celery Soup:

  • Celery- 1 large head
  • Potato- 2 medium sized
  • Garlic- 2 to 3 cloves ( chopped)
  • Onion- 1 medium, diced
  • Vegetable broth- 6 cups ( 200 ml. each)
  • Bay leaf- 1
  • Parsley or coriander leaves- handful
  • Red chilli flakes- 1/4th tsp
  • Thyme- 1/4th tsp
  • Salt and pepper – to taste.

PROCEDURE

Clean the celery, remove the leaves ( store it for other use or for decorating finally).
I have used potatoes with skin on after cleaning them well. If you want to peel the skin, you can peel it.

Slice them into thin pieces.
Heat 2 tbsp butter or olive oil in a big pan or pot. Add sliced onion, celery, potato and chopped garlic.
Saute for 10 minutes by stirring frequently in a medium flame.
Add the prepared vegetable broth plus 1 cup of water now and boil for 10 minutes till the potatoes get cooked completely.
Add thyme. Remove from flame.
Add salt and pepper.
Cool it down to room temperature.
Using an immersion blender or a normal blender, blend it until creamy.
Garnish with red chilli flakes, parsley or coriander leaves.
Serve it warm or cold with celery leaves on top.
Ready.

TIPS

  • You can also add fresh cream, greek yogurt or cashew cream too finally.
  • Blend only when the soup comes to room temperature.