Our vegetable patch bounty of celery is more than we can consume in a month and we used some to make a fresh batch of soup for dinner a couple of nights back. I decided to experiment a bit with the finishing off the dish and added a couple of teaspoons of flavoured cream cheese which works really well instead of cream (not sure if it is healthier but different definitely).
What do I need to make it?
- 3-4 bunches of celery washed, trimmed and diced
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 cloves of garlic
- 2 gluten free vegetable stock cubes
- 2 bay leaves
- 50 gms butter
- 2 tbsp oilve oil
- 2 tsp cream cheese (optional)
- Salt and pepper to taste
How much will I make?
How do I make it?
Heat oil and butter in pan and add garlic and bay leaves to it. Saute for a minute before adding the onions and sweating them down a bit. Then add the celery and carrot and give the pan a good mix. Add 500 ml of water and the stock cubes and bring to a boil. Simmer the soup on low heat for 30-40 minutes till the vegetables are cooked. Remove the bay leaves before blending the soup in a food processor till you get a fine puree. Return to heat and adjust the seasoning. Add couple of teaspoons of cream cheese, mix and switch off heat. Serve hot.