Soup is one of my all-time favourite dishes for a warming lunch or a cosy dinner at home. Virtually anything and everything can go into a soup! But for this one, I kept it simple with just celery. Every bowlful has such delicate flavour, so if you cannot stand celery… I’d definitely recommend giving it a try (not to brag but, I was successful at getting at least 3 celery haters to love this recipe!).
However, celery is one of the 14 main allergens so please make sure next time you need a soup fix follow a different soup recipe on MetMUnch! Keep your eyes peeled….
Celery soup is a great way to add a dose of fibre and vitamins to your diet, as celery contains vitamins A, C, and K, as well as folate and potassium. Like most vegetables, celery has a low GI (Glycaemic Index), which means energy is slowly released into your bloodstream.
- 2 Celery
- 1 Large Onion
- 2 Garlic cloves
- 2 tbsp Single cream (or dairy-free substitute)
- Cooking oil of choice (I use sunflower)
- S&P to taste
- 1 Stock cube of choice
- Boiling water
1. Peel and dice the onion, then mince or finely chop the garlic cloves
2. Make sure the celery stalks have no soil or dirt, then start chopping those into smaller pieces.
3. Heat the oil and gently fry the onion until it’s softened and light golden.
4. Add the celery, garlic, stock cube and S&P, stir then cover for a few minutes so the celery is soft.
5. Add enough boiling water to jussst cover the celery. You can always add more if it’s too thick. Let simmer for 10-15 minutes.
6. Blend to your desired consistency.
7. Add the cream and cover for a minute or two before serving.
Et voila! Enjoy with some flat bread, crackers, or just a simple slice of toast 😊