Perfect for a cold night!!
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Units: US | Metric
- 1 large onion
- 1 large russet potato
- medium carrot
- 10 medium-length stalks celery, washed well
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, chopped
- 5 cups , lightly-flavored great tasting, vegetable broth (or water)
- 2 cups cooked wild rice, brown rice, barley or 2 cups wheat berries
Celery leaf pesto (optional)
- 1Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.
- 2In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water.
- 3Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though.
- 4Process ingredients for the celery pesto in food processor for about 30 seconds. Ladle soup into bowls and top with the celery pesto. Enjoy!
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Nutritional Facts for Celery Celery Soup
Serving Size: 1 (245 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 293.9
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 2.6 g
- Cholesterol 0.0 mg
- Sodium 170.6 mg
- Total Carbohydrate 27.7 g
- Dietary Fiber 4.1 g
- Sugars 3.4 g
- Protein 4.3 g
The following items or measurements are not included: