Even though Spring isn’t heating up as fast as we’d like here in Ontario, why not welcome the season with a cozy yet light Simple Celery Soup? 

This soup is perfect for those in-between season days – warm and comforting, yet fresh and vibrant. With just a handful of simple ingredients, it comes together effortlessly, making it an ideal meal prep option or an easy midweek recipe.

Here are some surprising health benefits of celery:

  • Hydration hero – celery is made up of 95% of water, helping to keep you hydrated and support digestion
  • Rich in antioxidants – celery has vitamin C, beta-carotene and flavonoids, which help combat oxidative stress and inflammation
  • Supports detoxification – celery is a natural diuretic, helping the body eliminate toxins

Pair this soup with a side of protein, and you’ve got yourself a nourishing, well-balanced meal!

Ingredients

  • 2 tbsp olive oil or butter
  • 1 onion, diced
  • 4 garlic cloves, roughly chopped
  • 6 cups celery, sliced thin (1 extra-large head, save some leaves for garnish)
  • 2 cups potatoes, sliced into 1/2 inch thick rounds
  • 4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)
  • 1 cup water
  • 1 bay leaf (optional), remove it before blending
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8-1/4 teaspoon cayenne

Directions

  1. Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
  2. Add the garlic and stir 1-2 minutes, until fragrant.
  3. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
  4. Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant colour!)
  5. Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).
  6. Blend well, a full minute, until herbs are fully blended, creating a vibrant coloured soup. For extra “green” colour, add a handful of raw baby spinach if you like, or more fresh parsley.
  7. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant colour.
  8. To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding.  If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off.  Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like

Recipe from Feasting At Home.

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