September 18, 2019
I know that most of us are not ready to think about the summer coming to an end just yet. However, I can’t help but notice that oh so familiar chill in the morning air these days. I’m starting to feel my fall soup craving coming on fast and furious.
I happen to have a small but beautiful head of celery from our local farmer’s market sitting here just waiting to go into one recipe or another. I’m “souper” excited to share this one with you.
Tips: Look for nice crisp green stalks with healthy-looking leaves on top. Always store in the refrigerator and it should last for about a week. Only wash celery right before using. You can also dry out some of those celery leaves in your oven at a low temperature and store them for later use. Using dried leaves can add great flavour to many dishes.
Although celery mainly contains water it is also a source of dietary fibre, vitamins and minerals.
Healthy Creamy Celery Soup
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 head of celery (stalks and leaves), thinly sliced
- 1 ½ cups unpeeled new potatoes, cubed
- 4 cups of organic chicken stock
- 1 dried bay leaf
- Salt and pepper to taste
- ½ cup plain Greek yogurt
- Heat oil in a large pot over medium heat.
- Add onion and cook gently until softened.
- Next, add garlic and cook for about 1 minute (be careful not to let it burn). Add the celery, potatoes, stock, bay leaf, salt and pepper. Bring to a boil, reduce heat then cover and simmer for about 30 minutes or until the veggies are soft.
- Let soup cool down a little before proceeding.
- Remove bay leaf before you puree the soup with a stick blender or a regular blender is fine too.
- Once the soup is smooth whisk in yogurt until combined and it’s ready to be served.