Celery And Ginger Soup Recipes

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COZY CELERY SOUP



Cozy Celery Soup image

Celery soup is a 6-ingredient soup recipe that is healthy, cozy, and delicious. It's a budget-friendly recipe that takes 30 minutes to make and is always a hit at the table.

Provided by Kristen Stevens

Categories     Soup

Time 30m

Number Of Ingredients 9

2 tablespoons butter (olive oil for vegan, ghee for Whole30)
1 medium onion (chopped)
4 cloves garlic (chopped)
8 cups chopped celery (about 12 stalks)
1 lb potatoes (peeled and diced)
4 cups chicken or vegetable stock
Optional ½ cup parsley (for color)
Sea salt and pepper (to taste)
To serve: dill and sour cream

Steps:

  • Heat the butter in a large pot over medium-high heat. Add the onion and let it cook for 3 minutes. Add the garlic and cook for 1 minute more.
  • Add the celery, potatoes, and stock to the pot and bring it to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes, or until the potatoes and celery are soft.
  • Add the parsley to the pot (if using) then blend the soup either with an immersion blender or in small batches in your blender. Season to to taste with salt and pepper. Serve with a dollop of sour cream and some fresh dill over top.

Nutrition Facts : ServingSize 2 ½ cups, Calories 277 kcal, Sugar 10 g, Sodium 566 mg, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 38 g, Fiber 6 g, Protein 10 g, Cholesterol 24 mg, UnsaturatedFat 4 g

CELERY ROOT AND GINGER GOLD APPLE SOUP



Celery Root and Ginger Gold Apple Soup image

Try this soup recipe from chef Amanda Freitag of The Harrison for a healthy and warming autumnal meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and freshly ground pepper
6 cups peeled, chopped celery root (from about 2 large celery roots)
1 cup peeled and chopped Yukon gold potatoes (from about 1 potato)
10 cups homemade or low-sodium store-bought vegetable stock
2 cups peeled, cored, and quartered ginger gold apples (from about 2 apples), plus 1 apple, cored and sliced into thin wedges, for garnish
1/4 cup celery leaves or leaves from celery root stem, for garnish

Steps:

  • In a large heavy-bottomed saucepan, heat olive oil over medium heat. Add onion and season with salt; cook, stirring until onions are soft and translucent, 5 to 7 minutes. Add celery root, potato, and vegetable stock; reduce heat to medium-low and simmer until potatoes are soft, 15 to 20 minutes.
  • Add apples and continue simmering for 5 minutes. Remove saucepan from heat and puree using an immersion blender or, working in batches, using a conventional blender; season with salt and pepper. Serve immediately garnished with apple slices and celery leaves.

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