Vegetarian Celery Soup
This version of Celery soup is a lighter version than the
previous one published. It is also a vegetarian recipe
and is also not so thick, making it very suitable for serving
as the weather gets warmer.
The Celery leaves are strongly flavoured and are often discarded
in cooking, but in soup making they are great to add at the
end for additional flavour and to add texture to the soup.
Apart from making a great soup Celery is also reckoned to
to your health:
is one of the lowest calorie foods you can eat
you feel fuller for longer
bloating at bay
maintain a healthy digestive system
slow progression of dementia
help protect against cancer
a good nights sleep
2 heads of Celery
4/5 Garlic cloves, roughly chopped
4 Vegetable stock cubes
Salt to taste
Bunch of fresh Parsley
Freshly ground Black pepper
make the soup I use an 8 pint pan.
the leaves from the celery heart and reserve.
your celery stalks and chop into pieces and add to your
your half of Celeriac and cut into cubes. Add to the pan.
and roughly chop your garlic cloves. (You can use more
or less according to your tastes.) Add to the pan.
water to your pan to bring the level to one inch form the
top. Bring to the boil and then leave to simmer for about
three of vegetable stock cubes (I prefer Knorr).
Once dissolved decide whether to add the fourth stock cube.
and season with salt.
chop your Parsley (plenty of it) and add to pan. Add a generous
few twists of freshly ground black pepper. Continue to simmer
for a further two or three minutes and then remove from
half the solids and then liquidise your soup either in a
liquidiser (will need to do in batches) or with a
hand-held liquidiser so that a smooth consistency is achieved.
chop your celery leaves and add to pan. Simmer for another
Serve immediately or leave to cool and store in the fridge
and reheat as required. If not using all at once only reheat
the amount you need each time and not the whole pan of soup.
Making anything like this does not require you to use
precise amounts so do not worry too much about weighing or
the size of the ingredients. If your Celeriac is big half
will do but if small then use the whole thing. The Celeriac,
as well as adding flavour, helps to thicken the soup when
you liquidise it.
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