For me, celery tastes great mixed sparingly with other things, but I’ve never been a big fan of celery as the star of a dish. It’s just one of those things that never really jived with my palate. But as of late, I’ve been looking at celery in a new light after reading about its many health benefits. For example, celery can balance the body’s blood pH, neutralizing acidity. Celery also has anti-inflammatory properties, may lower blood pressure, and has the potential to combat cancer. It’s also an excellent source of Vitamin C, potassium, B-vitamins, folic acid, and essential amino acids.
What’s also great is that the beneficial compounds of celery are said to hold up well during the cooking process. So as the farmer’s market nears its final stages (big sigh), I’ve been quickly trying to add celery to my weekly meal plan. And because it’s been so cold lately, celery soup immediately came to mind. I’d never made celery soup so I was searching for recipes that didn’t incorporate too many extras like milk or heavy cream. I decided to adapt this recipe from Chef in You. Celery as the star of this light soup dish was a success! The celery flavor gets really mellowed out, but it’s definitely there. The soup was both refreshing and comforting. And since we didn’t use too many ingredients, the soup was affordable and healthy. I served this with some lightly toasted sprouted bread. Just note that this recipe is very light on flavor (for example, I used water instead of stock), so it might not be for you if you’re used to a lot going on in your soup. But because it’s a nice basic recipe, you really can use this as a starting point to venture into different directions depending on your taste and what you have on hand.
- 7 stalks of organic celery
- 1 onion
- 4 medium potatoes
- 4 cups water
- 1 1/2 tbsp curry powder
- 1 tsp turmeric
- Black pepper, to taste
- Salt, to taste
- Oil for cooking
- Chop onion, clean and chop celery
- Saute onion with curry powder and turmeric on medium heat for a few minutes until onions are translucent.
- Add celery and potatoes, and saute for five minutes. Add salt and black pepper, to taste.
- Add water, add more black pepper, cover and cook until the celery and potatoes are fairly soft (15 to 20 minutes).
- Puree the vegetable mixture in food processor (or blender) in batches – it took us about 4 batches for our small food processor. Pour back into pot and heat back up, add more black pepper, herbs or other garnish as desired. Serve immediately and enjoy.