Super Easy Celery Leaf Soup
So I received my amazing Veg Box from Jar Plymouth and it is amazing! The salad leaves were full of flavour. In the box I also received celery leaf. As I wasn't sure what to do with it, Jar suggested that it goes great in soups. So, here is my attempt! This is a celery leaf and potato creamy soup that anyone can recreate. Celery has some awesome health benefits! It contains antioxidants, can reduce inflammation, contains dietary fibre which is good for digestion, has a positive effect on blood glucose levels and is high in vitamins such as A, K, and C, potassium and folate (Kooti and Daraei, 2017; Yusni et al, 2018).
Cooking Time: 40 Minutes
Celery Leaf - Large Bunch
Potatoes - 3 Medium
Plant Mylk - 100 mls
Stock (Low Salt) - 2 Spoons/Cubes
Garlic - 3 Cloves
Olive Oil - 2 Tablespoons
1) Roughly chop the potatoes, garlic and celery.
2) On a medium heat in a large saucepan, place the potatoes, celery, garlic and oil. Stir together and add a splash of water when needed to stop the vegetables from sticking to the pan. Continue for 15 minutes.
3) Boil 500 mls of water and add the stock.
4) After 15 minutes, add the stock water to the pan and turn the heat low to simmer for a further 20 minutes.
5) Once ready, blend with a hand held blender or in any other blender but be careful due to the heat. Then stir in the plant mylk.
6) Serve in your favourite dish with some tasty bread. Remember to save the rest in sealed containers for the rest of the week.
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Kooti, W. and Daraei, N. (2017) 'A Review of the Antioxidant Activity of Celery (Apium graveolens L)', Journal Evidence Based Complementary Alternative Medicine, 22 (4), pp. 1029-1034. Yusni, Y., Zufry, H., Meutia, F. and Sucipto, K. (2018) 'The effects of celery leaf (apium graveolens L.) treatment on blood glucose and insulin levels in elderly pre-diabetics', Saudi Medical Journal, 39 (2), pp. 154-160.