Celerycarrotandgreenapplesoup Recipes

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CARROT, APPLE & CELERY SOUP



Carrot, Apple & Celery Soup image

For this delicious fresh-tasting soup, use your favorite apple rather than a cooking variety, which will give too tart a flavor. This soup is the perfect choice for the starte of a special-occasion meal or as part of a light lunch. Taken from "The Best Ever Low Fat" cookbook. Note: you can also substitute 1 large peeled and chopped potato instead of the celery and garnish with sprigs of parsley.

Provided by jonesies

Categories     Apple

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs carrots, finely diced
1 medium onion, chopped
3 celery ribs, diced (reserve the leaves)
4 cups vegetable stock or 4 cups broth
3 medium apples
2 tablespoons tomato paste
1 bay leaf
2 teaspoons sugar (super fine)
1/4 large lemon
salt
pepper

Steps:

  • Place the carrots, onion and celery in a lare pan and add the vegetable stock.
  • Bring to a boil, reduce heat, cover, and let simmer for 10 minutes.
  • Meanwhile, peel, core, and dice 2 of the apples.
  • Add the diced apples, tomato paste, bay leaf, and sugar to the pan and bring to a boil over medium heat.
  • Reduce the heat, partially cover the pan, and let simmer for 20 minutes.
  • Remove and discard the bay leaf.
  • Meanwhile, wash, core, and cut the remaining apple into thin slices, without peeling.
  • Place the apple slices in a small pan and squeeze the lemon juice over apple slices.
  • Heat the apple slices gently and let simmer for 1-2 minutes, or until the apple is tender.
  • Drain the apple slices and set aside until required.
  • Place the carrot and apple mixture in a blender or food processor until smooth.
  • Gently reheat the soup if necessary and season to taste with salt and pepper.
  • Ladle the soup into 4 warmed bowls, top with the reserved apple slices and shredded celery leaves.
  • Serve immediately.

Nutrition Facts : Calories 179, Fat 0.8, SaturatedFat 0.1, Sodium 246.5, Carbohydrate 44.1, Fiber 10.4, Sugar 25.9, Protein 3.3

CELERY, CARROT AND GREEN APPLE SOUP



Celery, Carrot and Green Apple Soup image

The apple and carrot flavors come through in this simple soup, made with easy to find ingredients. May be easily doubled or quadrupled.

Provided by Grannydragon

Categories     Low Protein

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb carrot, peeled and diced
1 stalk celery, diced
1 green apple, diced
1/2 medium onion, diced
1 tablespoon olive oil
2 tablespoons butter
2 cups chicken stock or 2 cups vegetable stock
1 tablespoon tomato paste
1 bay leaf
1 tablespoon brown sugar
salt and pepper, to taste

Steps:

  • Heat oil over medium heat in large sauce pan. Add carrot, celery, and onion, allowing to cook 2 minutes.
  • Add butter and stir to melt.
  • Add stock and cook for 10 minutes.
  • Add apple, tomato paste, bay leaf and brown sugar. Cook for 2 minutes longer. Remove bay leaf.
  • Transfer soup to blender or use an immersion blender, blend until smooth. Strain soup through fine sieve, keeping liquid and discarding any solids.
  • Season with salt and pepper and serve hot.

Nutrition Facts : Calories 424.1, Fat 21.9, SaturatedFat 9.1, Cholesterol 37.7, Sodium 665.7, Carbohydrate 51.4, Fiber 9.1, Sugar 30.5, Protein 9.2

CREAMY CELERY APPLE SOUP



Creamy Celery Apple Soup image

Make and share this Creamy Celery Apple Soup recipe from Food.com.

Provided by Parsley

Categories     Apple

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 head celery, washed and chopped (include the leaves!)
1 cup chopped onion
2 garlic cloves, minced
1/2 cup chopped carrot
1 medium apple, peeled, cored and chopped
3 cups vegetable broth (or chicken broth)
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon crushed rosemary
2 -3 tablespoons flour
6 ounces cream cheese, cut into cubes
salt, as needed, to taste

Steps:

  • In a large soup pot over med-high heat, melt butter; add celery, onion, garlic, carrots, and apple and saute for 6-7 minutes.
  • Add broth, pepper, thyme and rosemary to pot. Bring to a boil; reduce heat and simmer for about 15-20 minutes or until all veggies are very tender.
  • Stir in flour; mix well.
  • Reduce heat to low; stir in cream cheese cubes. Heat and stir on low until cream cheese is melted.
  • Puree (using hand blender/blender/food processor) to desired consistency. (I usually puree a little over half of mine, but you can make it as smooth as desired).
  • Serve.

Nutrition Facts : Calories 298.8, Fat 23.9, SaturatedFat 14.9, Cholesterol 69.7, Sodium 294.6, Carbohydrate 18.4, Fiber 3.9, Sugar 8.2, Protein 5.2

CARROT APPLE SOUP



Carrot Apple Soup image

"On a brisk fall day, nothing is more appealing than a steaming bowl of this soup," says field editor Ruby Williams of Bogalusa, Louisiana. "Even though it's lower in fat, it still has old-time goodness."

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings.

Number Of Ingredients 9

1 tablespoon reduced-fat margarine
8 medium carrots, thinly sliced
2 medium tart apples, peeled and chopped
1 medium onion, chopped
1 celery rib, thinly sliced
5 cups low-sodium chicken broth
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 bay leaf

Steps:

  • In a large saucepan, melt the margarine. Add carrots, apples, onion and celery; cook and stir until onion is tender, about 5 minutes. Add broth, sage, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Remove bay leaf. Cool soup for 5 minutes. Puree one-third at a time in a blender or food processor. Return to the saucepan; cover and cook over medium until heated through.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 131mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

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