Celery is considered cool, sweet, spicy and slighty bitter according to Eastern Medicine. It also works on the Liver system along with the lungs and stomach. It’s been shown to help with dizziness associated with hypertension, it’s anticancer, helps to lower cholesterol and has shown promise with aiding memory. It’s also detoxifying and great for gout and damp type arthritis (think knees that ache more with damp or rainy weather).
Versitile and friendly to both raw and cooked fare, celery is a great addition to your menu.
This soup is great warm or cool and makes a great addition to your year-round recipe toolbox.
2 tablespoons olive oil, ghee or avocado oil
1 medium onion, diced
4 cloves of garlic minced
6 -8 cups celery, thinly sliced (to make sure there aren’t any stringy bits of celery left in when you blend)
1 med-large organic potato (yukon gold or sweet potato) cubed
4ish cups broth (bone, chicken or veggie). Enough to cover the veggies
1 bay leaf (optional, remove before blending)
1 teaspoon sea salt
½ teaspoon pepper
¼ cup fresh dill or 1 tbsp dried
½ cup fresh parsley
½ cup (or more to taste) of one of the following kafir/sour cream, plain full-fat yogurt, vegan sour cream, or cashew cream.
Optional garnish: hemp seeds, diced celery or celery leaves, or fresh dill.
Option – add a tart green apple when you add the potatoes.
Heat the oil and add the onion, stirring occasionally, until the onions are golden
Add the garlic and stir until soft and fragrant.
Add the celery, potatoes, and broth (which should just cover the veggies)
Cover, bring to a boil, then turn down and simmer gently until potatoes are tender (about 10 minutes).
Turn the heat off, add the fresh herbs and just wilt them not to cook
Blend using an immersion blender until very very smooth –let cool before blending in smaller batches.
Add your creamy fat of choice (kafir/yogurt/cashew cream) and stir gently
Top with hemp seeds, diced celery or sesame seeds. You can add a squeeze of citrus too if you want an extra burst of brightness to the soup
Eat hot, cold or room temp
A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!