Curried Celery Soup (High Fiber) Recipe
Servings: 6
Ingredients
- 2 tsp extra virgin olive oil
- 1 x onion minced
- 1 x leek washed and sliced
- 1 1/2 lb celery minced leaves reserved
- 1 Tbsp. curry pwdr such as Madras or possibly a milder yellow curry
- 8 ounce potatoes minced with peel left on
- 4 c. vegetable stock
- 1 x bouquet garni
- 2 Tbsp. minced fresh mixed herbs salt celery seeds and leaves for garnish
Directions
- Heat oil in a large saucepan. Add in onion, leek, and celery, cover and cook gently for 10 min, stirring occasionally.
- Add in the curry pwdr and cook for 2 min, stirring occasionally.
- Add in the potatoes, broth and bouquet garni, cover and bring to a boil.
- Simmer for 15 min or possibly till the vegetables are tender.
- Remove and throw away the bouquet garni.
- You may want to set the soup aside to cold slightly before pureeing in a food processor or possibly blender. If you are using an immersion blender, the soup does not need to cold. Puree till smooth.
- Add in the mixed herbs, season to taste and process briefly. Return to the saucepan and reheat gently till piping warm. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves.
- VARIATION: use celeriac and sweet potatoes in place of celery and standard potatoes.
- TIP: The smaller the chop, thefaster the vegetables cook. This soup doesn't improve which much with prolonged simmering. )
- NOTES : Unusual combination of flavors - good with a hot whole-wheat roll or possibly pita (for dunking)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 6 servings | |
| Calories 73 | |
| Calories from Fat 17 | 23% |
| Total Fat 1.88g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 712mg | 30% |
| Potassium 434mg | 12% |
| Total Carbs 13.03g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.38g | 3% |
| Protein 1.68g | 3% |
