2 tbsp olive oil
1 onion, chopped
2 garlic clove, chopped
450g celery, chopped
600ml hot stock
1 bay leaf (optional, remove before blending)
100ml milk (any sort)
2 slices toasted ciabatta, to serve (optional)
cayenne pepper (optional, if you fancy a little heat)
Celery leaves, chopped for garnishing
1-Heat the oil in a saucepan over a medium heat. Add the chopped onion, and cook for about 5 minutes, until soft.
2-Add the garlic and celery, put the lid on the saucepan and cook until softened, about 15 minutes.
3-Add the hot stock, bay leaf and a sprinkle of cayenne pepper. Cover and bring to the boil, then simmer for about 10 minutes.
4-Remove bay leaf and turn off the heat.
5-Blend the soup with a hand held blender or use a liquidiser.
6-Add the milk and bring back to the boil. Taste and season with salt and pepper as you like.
7-Garnish with chopped celery leaves
To serve, place the soup into a bowl with the toasted ciabatta alongside.
Buying and Storing Celery
1- Look for celery that has sturdy strong stalks which snap easily
2- The leaves should be crisp, fresh and green. Avoid celery with yellow or brown patches
3- Chop celery just before you need it to reserve as many of the nutrients as possible.
4-Eat in 5-7 days to enjoy its maximum benefits.
5- Eat the leaves, these are full of calcium, potassium and vitamin C.
I thought you might also like to know about the benefits of eating celery, so here they are!
1- Celery is a great source of antioxidants, vitamin C, beta carotine and flavonoids. Antioxidants protect cells, blood vessels and organs from oxidative damage.
2- Celery can reduce inflammation that is linked to many illnesses, including arthritis and osteoporosis.
3- Celery supports the digestion. It has a high water content and a lot of fiber which all support a healthy digestive tract
4-Celery is rich on vitamins and minerals with a low glycemic index.
5- Celery has an alkalizing effect with minerals like magnesium, iron and sodium. These can have the effect of neutralizing acidic foods.