Celery is the latest celeb of the cooking world and not without good reason. It's loaded with goodness including, vitamin B6, calcium, vitamin C, potassium, vitamin A, folate, vitamin K, fibre, and protein and this delicious bowl of nutritious, creamy celery soup could not be simpler or quicker to rustle up.
If you are not a fan of fennel perhaps give it a try as when you cook with fresh fennel the aniseed flavour cooks off and leaves you with a mild onion flavour. NB. Fennel can be used as a replacement for onion if you have intolerance to onion or garlic (Allium family of veg) as some people do.
As well as its high level credentials above, celery has a quite impressive list of benefits:
- Reduces inflammation
- Helps weight loss
- Reduces bloating and improves digestion
- Reduces high cholesterol
- Helps prevent liver disease
1 Onion chopped
1 Leek chopped
1/2 celeriac peeled cut into 1 inch cubes
1 Fennel bulb (optional) chopped
1 Head of celery (washed and chopped including any central leaves)
2 tbs olive oil OR 1 tbs coconut oil
1 Organic veggie stock cube
Water to cover
Salt and pepper to taste
METHOD (cooking time 20 mins)
NB. You will need some kind of blender, either a hand held blender or you could do it in batched in a Nutri Bullet or similar type smoothie machine.
Chop all the ingredients. Heat the oil in a heavy pan until hot and add the onion and leek and cook over a medium heat for 1-2 minutes, stirring from time to time. Add the fennel and cook for a further 2 minutes until beginning so soften.
Add the chopped celery and cover with boiling water and bring back to the boil.
Add the veggie stock cube and simmer for 10 mins until the celeriac is tender but not too soft.
Remove from heat and using a hand blender, blend until smooth.