The Recipes

Spiced Celery Soup

It seems that I can never get rid of the celery in my fridge.  Especially with the holidays, it's one of those things I struggle to go through.  I think I'm either going to have to continue to make soup, or start embracing the whole peanut butter/raisins/celery snack in my lunches.

Curry Celery Soup


- 1/2 onion, diced
- 2 cloves garlic, minced
- 3-5 celery ribs, chopped, leaves included
- 2 1/2 c. vegetable stock
- 1 T. cayenne
- 1 T. coriander
- 1 T. cumin
- 1 bay leaf
- olive oil
- salt
- pepper

In a large soup pot, heat 1-2 T. of olive oil.  Add the onion and season with salt.  Let the onion sweat over medium heat for 5-6 minutes.  Add the garlic and stir for a minute longer.  Add in the celery, stir, season with salt and pepper, and add in the cumin, coriander and cayenne.  Stir again to combine, then add in the stock and bay leaf.  Let the soup simmer for 30-45 minutes and let it cool slightly.  Discard the bay leaf and transfer the soup to a blender (or use an immersion blender).  Blend until smooth, then transfer back to the pot and heat through again.  If it is too thick for your taste, add in a little bit of stock to thin it out.  Ladle into a bowl.

I garnished simply with a drizzle of a flavored olive oil I have thanks to a great birthday present from my mom, but feel free to use any oil, or chop up some quick veggies or turn some day-old bread into amazing croutons.