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Curried Celery Soup Recipe


  • 2 tablespoons coconut oil or ghee
  • 1 onion, chopped
  • 1 leek, washed, sliced (reserve two dark green leaves)
  • 1½ pounds celery, chopped
  • 1 tablespoon curry powder
  • 3 red-skin potatoes
  • 3¾ cups homemade vegetable stock or filtered water
  • 1 bouquet garni
  • 2 tablespoons mixed fresh herbs, finely chopped
  • Celtic sea salt and Herbamare, to taste
  • Celery leaves, finely chopped
  • Pinch of celery seeds
  1. Heat the coconut oil or ghee in a large saucepan. Add the onion, leek and celery. Cover and cook gently for about 10 minutes, stirring occasionally. Add the curry powder and cook for an additional 2 minutes.
  2. Make bouquet garni. Place a bay leaf, a sprig of thyme, and a sprig of parsley on reserved green leek leaf. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached for easy retrieval.
  3. Add potatoes, vegetable stock, and bouquet garni. Cover and bring to a boil. Simmer for 20 minutes, until the vegetables are tender.
  4. Remove and discard the bouquet garni. Purée soup using an immersion blender or a countertop blender.
  5. Return puréed soup to the saucepan and add the mixed herbs. Correct seasonings if necessary and reheat gently.
  6. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some finely diced celery leaves.

An unusual blend of flavors, this soup is an excellent winter warm-up. Celery is rich in sodium and supports adrenal health.

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