Celery Soup

Let’s kick off the year with a refreshed, healthy state of mind! I know January is a popular month for people to do Whole30, so if this is you, add this dairy-free celery soup to your menu ASAP. And since it’s a soup, you know it has the best base in the game with @kettleandfire broth. Even if you aren’t doing Whole30, you totally should make it…it’s cozy, creamy, and super simple!



INGREDIENTS

2 Tbsp ghee (I use @fourthandheart)

8 celery stalks, rinsed and diced

1 small onion, diced

1 leek, rinsed, white and light green parts diced

3 garlic cloves, minced

4 cups chicken broth (I use @kettleandfire)

1 tsp sea salt

1/2 cup full-fat canned coconut milk (only the hard white part at the top of the can)

Garnish: celery leaves, fresh black pepper


HOW TO MAKE:

-In a Dutch oven or stock pot, heat the ghee over medium heat.

-Add in celery, onion, and leek. -Sauté for 10 minutes.

-Add in garlic, and sauté for 1-2 minutes, until fragrant.

-Add the broth and salt. Increase heat to high, and bring to a boil. Then reduce heat to simmer, covered, for 20 minutes.

-Turn off heat, add in coconut milk, and mix thoroughly.

-Gently pour soup into a blender to purée (don’t fill more than half way at a time), or use an immersion blender. Only blend until creamy. *If using blender, be careful since soup will be hot! I recommend holding the blender lid down with a towel!*

-Pour puréed soup back into pot, and reheat if necessary.

-Add garnish and serve immediately.



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