Creamy celery soup
This deliciously creamy celery soup is healthy, fresh, delicious and light. A swirl of salsa verde adds vibrant, punchy flavour.
Servings: 2 servings
Ingredients
- 2 tbsp extra virgin olive oil (see notes)
- 1 small onion diced
- 1 leek washed, trimmed and sliced thinly
- 8 celery stalks diced
- 1 tsp sea salt
- 3 garlic cloves crushed
- 1 litre chicken bone broth or vegetable stock if preferred (see notes)
- ½ tsp cracked black pepper
- 80 ml full-fat coconut milk from a tin
To serve
- 2 tbsp salsa verde (see notes)
- Cracked black pepper
Instructions
- Place the oil in a large pan over a medium heat. Add the onion, leek, celery and salt and cook for 5 minutes, or until softened. Add the garlic and cook for 1-2 minutes or until fragrant.
- Add the stock and bring to the boil. Simmer, covered, for 10 minutes. Remove from the heat and transfer to a blender with the coconut milk. Blend until smooth and creamy.
- Divide between serving bowls and top with a swirl of salsa verde and a sprinkling of black pepper.
Notes
- Erbology extra virgin olive is high quality and my favourite olive oil. Use the code charlotte15 for 15% off your order.
- My preferred brand of bone broth (stock) is Freja, they sell chicken broth, beef broth, fish broth and vegan broth. Use the code THEFERTILITYKITCHEN for £5 off your entire order.
- This recipe calls for 2 tbsp of salsa verde. Make a full batch and use leftovers on cauliflower pizza crust, make baked cod with salsa verde, or toss through courgette noodles.
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