This light, flavorful soup highlights celery’s natural freshness. It’s great for digestion, easy on the stomach, and perfect for a clean, satisfying meal.
Ingredients
- 5–6 fresh celery stalks, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and cubed (for creaminess)
- 1 carrot, chopped
- 1 tbsp olive oil
- 4 cups vegetable or chicken broth
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 1 bay leaf (optional)
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until fragrant and lightly golden.
- Add celery, carrot, and potato. Stir for 2–3 minutes.
- Pour in the broth, add salt, pepper, and bay leaf.
- Bring to a boil, then reduce heat and let it simmer for 15–20 minutes or until vegetables are soft.
- Remove bay leaf.
- Blend the soup using a blender or immersion blender until smooth and creamy.
- Stir in the lemon juice for a bright, fresh flavor.
- Taste and adjust seasoning if needed.
Tips & Serving Suggestions
- Garnish with chopped parsley or celery leaves.
- Add a splash of coconut milk for extra creaminess.
- Serve with toasted bread or croutons.
- For a spicy kick, sprinkle a pinch of chili flakes.