I can’t remember when I last made this soup. All I remember is that my mother giving me the thumbs up when I made it. I don’t recall adding zucchini to this soup but I did this time. The potatoes and zucchinis are what gives the celery soup a creamy and velvety texture. Not only do these ingredients add flavor but they cut the calories and fat that cream and milk would add. I made tis celery soup again for the first time in my married life and my husband gave me his stamp of approval. Celeries are at their freshest this season in Israel.
Celery is one of the low calorie herbal plant. Its leaves contain only 16 cal per 100 g weight and lots of non-soluble fiber which when combined with other weight loss regimens may help to reduce body weight and blood cholesterol levels. Furthermore, the leaves are rich source of flavonoid antioxidants such as zeaxanthin, lutein and beta- carotene, which have anti-oxidant, cancer protective, and immune-boosting functions. This herbal plant is rich in many vital vitamins such as vitamin-A,and C. Fresh celery contains Vitamin-K which helps increase bone mass by promoting osteotrophic activity in the bones. It also has established role in Alzheimer’s disease patients by limiting neuronal damage in the brain. Additionally, celery is very good source of minerals like potassium, sodium, calcium, manganese, and magnesium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.
This soup is creamy and rich in flavor. And its quite simple to prepare with only using 4 ingredients. By in large, most soups don’t require that many ingredients. Over 6 items and it may as well be a stew (I will post a stew recipe sometime around winter since summer isn’t exactly conducive for eating hot and heavy meals). For this recipe, you will need:
- 1 onion chopped
- 2 gloves of garlic minced
- 5 large fresh stalks of celery chopped
- 1 large zucchini chopped
- 1 medium-large potato peeled and diced
- 1 quart of vegetable broth
- 2 cups of water
- Salt and white pepper for taste
In a heavy -bottomed soup pot, heat 1 1/2 tablespoon of olive oil over medium heat. Add onion,garlic,celery,zucchini, and potato to the pot. Cook for 5 minutes or until onion is translucent, stirring occasionally. Add the water and cook for another 2 minutes or until it seems to have reduced by a half. Pour in the broth and increase the heat to medium-high and bring to a boil. Then lower the heat and allow the soup to simmer for 15 minutes or until potatoes and celery are soft enough to easily be pierced with a knife. Remove soup from heat and puree using a hand blender. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary. Season with salt and white pepper. Garnish with toasted croutons (optional) and serve immediately.
Yields 6-8 servingg
- 1 large