Celery and Carrot Soup

Why You’ll Love This Recipe

• Simple and Clean Flavors: Emphasizes the natural taste of fresh vegetables.

• Low-Calorie and Nutrient-Rich: Great for detox or light eating.

• Quick and Easy: Ready in under 30 minutes with minimal ingredients.

• Versatile: Can be served hot or cold and customized with herbs and spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 4 celery stalks, chopped

• 4 large carrots, peeled and chopped

• 1 onion, diced

• 3 cloves garlic, minced

• 4 cups vegetable broth

• Salt and pepper to taste

• Optional: fresh herbs like thyme, parsley, or dill

Directions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent and fragrant, about 5 minutes.

2. Add Celery and Carrots: Stir in chopped celery and carrots; cook for another 5 minutes.

3. Add Broth and Simmer: Pour in vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.

4. Blend Soup: Use an immersion blender or transfer to a blender to puree soup until smooth.

5. Season and Serve: Season with salt and pepper. Garnish with fresh herbs if desired. Serve hot or chilled.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cooking Time: 25 minutes

• Total Time: 35 minutes

Variations

• Add Creaminess: Stir in a splash of coconut milk or cream before serving.

• Herb Variations: Use basil, cilantro, or chives for different flavor profiles.

• Add Heat: Include a pinch of red pepper flakes or a dash of cayenne.

• Chunky Style: Blend only half the soup for a chunkier texture.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze in portions for up to 2 months.

• Reheating: Warm gently on the stovetop or microwave until heated through.

FAQs

Can I use celery root instead of celery stalks?

Yes, it adds an earthy flavor and thicker texture.

Can I prepare this soup in advance?

Yes, flavors improve when made ahead.

Is this soup vegan?

Yes, it contains no animal products.

Can I add potatoes for extra thickness?

Yes, add diced potatoes with the broth and cook until tender.

Can I use chicken broth?

Yes, for a non-vegetarian version.

How do I prevent the soup from being too watery?

Simmer uncovered to reduce liquid to desired consistency.

Can I serve this soup cold?

Yes, it makes a refreshing chilled soup for warm days.

Can I add lemon juice?

A splash of lemon juice brightens the flavor.

Are there any good toppings?

Croutons, toasted seeds, or a drizzle of olive oil.

Can I use pre-cut vegetables?

Yes, but fresh vegetables yield the best flavor.

Conclusion

Celery and Carrot Soup is a simple, wholesome, and flavorful dish that celebrates fresh vegetables in a light, comforting way. Easy to prepare and versatile, it’s a perfect choice for a healthy starter or light meal any time of year.

Celery and Carrot Soup

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White Bean, Kale, and Wild Rice Soup is a nourishing, hearty soup combining tender white beans, nutrient-rich kale, and chewy wild rice in a flavorful broth, perfect for a healthy and comforting meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Soup
• Method: Sautéing and Simmering
• Cuisine: International
• Diet: Low Fat

Ingredients

1. 1 tablespoon olive oil
   
   1 onion, diced
   
   3 cloves garlic, minced
   
   3 carrots, diced
   
   2 celery stalks, diced
   
   1 cup wild rice, rinsed
   
   6 cups vegetable or chicken broth
   
   2 cans (15 oz each) white beans, drained and rinsed
   
   4 cups chopped kale, stems removed
   
   1 teaspoon dried thyme
   
   1 teaspoon dried rosemary
   
   Salt and pepper to taste
   
   Optional: lemon juice for brightness

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Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5-7 minutes.

1. Stir in wild rice and broth. Bring to a boil, then reduce heat and simmer, covered, for 40-45 minutes or until rice is tender.
2. Add white beans, kale, thyme, and rosemary. Simmer for another 10 minutes until kale is wilted and tender.
3. Taste and season with salt, pepper, and lemon juice if desired.
4. Ladle soup into bowls and serve warm.

Notes

1. Add cooked shredded chicken or sausage for extra protein.
2. Use vegetable broth and omit meat for a vegan version.
3. Substitute kale with spinach or Swiss chard if preferred.
4. Garnish with fresh parsley or basil for added flavor.
5. Store leftovers in airtight container in refrigerator for up to 4 days or freeze up to 3 months.
6. Reheat gently on stovetop or microwave until warmed through.

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 280
• Sugar: 4g
• Sodium: 600mg
• Fat: 5g
• Saturated Fat: 0.7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 0mg