Celery Soup is a wonderful way of adding this fantastic ingredient into your diet. Celery is rich in luteolin, a great anti-oxidant which is also good for its anti-inflammatory benefits. Sweet potato adds some lovely colour and texture and vitamin A, which is supportive of the immune system, the skin and the eyes.
I add butter beans to many soups because they are a great source of plant protein and fibre and make a soup a much more sustaining meal by aiding the blood sugar balance.
Ingredients (serves 4)
- 1 tbsp Olive oil or coconut oil
- 300gms celery – chopped
- 1 clove garlic chopped
- 150gms sweet potatoes cut into small chunks
- 420gms tin of butter beans (drained wt approx.. 230gms)
- 600ml vegetable stock
- 100ml coconut milk (or any milk alternative or cows milk)
Method
- Heat the oil over a low heat and add the celery, garlic and sweet potatoes
- Add a little water and lightly steam fry for about 10 mins
- Pour in the stock and simmer for 20mins
- Blitz the soup to a smooth consistency and then add the milk
- Season to taste
- Serve with some toasted chick peas or oatcakes
This celery soup is great frozen in pots and then just tip into a saucepan from frozen and gentle heat through to thaw and warm – stirring regularly – ENJOY
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If you have any questions or would like further information please do not hesitate to contact me
