Celery Soup — Low Calorie Anti-Inflammatory Bowl

The mise en place.

• ▢4 large celery stalks with leaves, chopped
• ▢1 medium onion, chopped
• ▢2 cloves garlic, minced
• ▢1 medium potato, peeled and cubed (optional, for thickness)
• ▢4 cups low-sodium vegetable stock (or water)
• ▢1 tsp olive oil
• ▢1/2 tsp dried thyme or fresh thyme leaves
• ▢1 bay leaf
• ▢Salt to taste (use sparingly)
• ▢Black pepper to taste
• ▢Fresh parsley for garnish
• ▢A splash of lemon juice (optional)

Step, by step.

1. 1

   Heat olive oil in a pot. Sauté onion and garlic until soft and translucent (3-4 min).

2. 2

   Add chopped celery (reserving some leaves for garnish). Sauté for 5 minutes.

3. 3

   Add potato cubes, vegetable stock, thyme, and bay leaf.

4. 4

   Bring to a boil, then simmer for 15-20 minutes until celery and potato are very tender.

5. 5

   Remove bay leaf. Blend the soup with an immersion blender (or in batches in a regular blender) until smooth.

6. 6

   Season with salt and black pepper. Add a splash of lemon juice for brightness.

7. 7

   Garnish with reserved celery leaves and fresh parsley. Serve hot.