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Curried Celery Soup (High Fiber) Recipe

by Global Cookbook

Ingredients

2 tsp extra virgin olive oil 1 x onion minced 1 x leek washed and sliced 1 1/2 lb celery minced leaves reserved 1 Tbsp. curry pwdr such as Madras or possibly a milder yellow curry

8 ounce potatoes minced with peel left on 4 c. vegetable stock 1 x bouquet garni 2 Tbsp. minced fresh mixed herbs salt celery seeds and leaves for garnish

Directions

1. Heat oil in a large saucepan. Add in onion, leek, and celery, cover and cook gently for 10 min, stirring occasionally.
2. Add in the curry pwdr and cook for 2 min, stirring occasionally.
3. Add in the potatoes, broth and bouquet garni, cover and bring to a boil.
4. Simmer for 15 min or possibly till the vegetables are tender.
5. Remove and throw away the bouquet garni.
6. You may want to set the soup aside to cold slightly before pureeing in a food processor or possibly blender. If you are using an immersion blender, the soup does not need to cold. Puree till smooth.
7. Add in the mixed herbs, season to taste and process briefly. Return to the saucepan and reheat gently till piping warm. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves.
8. VARIATION: use celeriac and sweet potatoes in place of celery and standard potatoes.
9. TIP: The smaller the chop, thefaster the vegetables cook. This soup doesn't improve which much with prolonged simmering. )
10. NOTES : Unusual combination of flavors - good with a hot whole-wheat roll or possibly pita (for dunking)

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