Fat-burning soup made from celery, cabbage, onions, tomatoes and bell peppers


Celery root soup with potatoes and herbs

feastingathome.com

Ingredients

  • 1 onion;
  • 2–3 potatoes;
  • 1 large celery root;
  • 4 cloves of garlic;
  • 100 g spinach or parsley;
  • 2–3 sprigs of green celery;
  • 2 tablespoons vegetable or butter;
  • 700 ml chicken or vegetable broth cube;
  • salt and pepper - to taste;
  • 200 ml cream;
  • sesame or other seeds for serving - optional.

Preparation

Cut the onion, potatoes and celery into medium cubes.
Grind the garlic or pass it through a press. Chop parsley or spinach. Fry the celery sprigs in a teaspoon of oil for 15–20 seconds. Set aside to cool.

Heat the remaining oil in a saucepan. Fry the onion in it until golden brown, about 5 minutes. Add the garlic and leave for a minute or two.

Add celery and potatoes, add broth, salt and pepper. Once boiling, cook for 10-15 minutes until the potatoes are soft.

Add spinach or parsley, with them the color of the soup will become even brighter.

Beat everything with a blender until smooth. Add cream, stir and boil.

Ladle the soup into bowls. Garnish with celery leaves. Sprinkle with seeds.

Try it

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