Celery Soup
Active Work Time: 15 minutes
Serves: 8-10
No gluten and can be dairy-free
Ingredients
- 1 bunch of celery
- 2 celery roots (also called celeriac), peeled and diced
- 3 leeks, washed well and chopped
- 1 bay leaf
- 8 (or more) c good vegetable broth
- 1-6 T organic ghee (or use olive oil... it won't taste as rich, though)
- Sea salt and pepper to taste. Add salt at the end to keep salt levels to a minimum.
- Sprinkle with dulse flakes to boost mineral content.
Directions
- Chop the veggies, and plop them in a crockpot with broth and a bay leaf. Cook for 3-4 hours, until the veggies are soft.
- In batches, puree the soup in a blender or food processor. Return to the crockpot, add the ghee and salt and pepper to taste. Sprinkle lightly with dulse flakes just before serving as a garnish.
- You can keep this in the crockpot for several hours on the "Keep Warm" setting with no damage to the soup. You may have to add some water.
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Principal Author: Deirdre Earls, RD, LD
Date of Publication: 11/11/2009
Updated: 12/28/2010