We are now into the second month of winter and it is definitely soup weather. Soups are a great way to get lots of veggies in without seeing a huge pile on your plate.
Celery is packed full of health benefits. Here are my top 3 reasons to choose celery as your vegetable of choice in soup form.
Celery is very rich in Vitamin K, with one cup of diced celery providing around a third of your daily needs. Don’t think you could eat a cup of celery? Try celery soup.
Celery helps soothe inflammation of the joints. It contains anti-inflammatories and polysaccharides that are thought to reduce joint pain.
Celery is full of fibre and water. The high water content combined with the fibre helps the passage of poo. (Yep, I said it).
I’ve spent the last week or so using up everything in the fridge and also anything that will perish in the pantry. It’s probably something I should do more often but there always seems to be a special of some sort, or something in the supermarket that catches my eye.
But I had a beautiful bunch of organic celery and was wondering what to do with it. Usually celery is something that would be refreshing in summer, but July on the Gold Coast means cooler weather and a warming soup would be one way to use up the celery.
This celery soup recipe is really simple to prepare. Simply chop the veggies and herbs, cook and blend.Print
Cream of Celery Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 people
- Category: Main Dish
- Cuisine: Australian
- 1 tbsp oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 bunch celery (roughly chopped)
- 1 tbsp fresh thyme
- 500 ml vegetable stock
- 125 g silken tofu
- Heat oil in large saucepan.
- Add onion, garlic and celery and cook over gentle heat for about 5 mins.
- Add thyme and stock and cook gently for 15 minutes until celery softens.
- Add everything to a blender with the tofu and blend until smooth, adding more water if needed.
- Season with salt and pepper.