Soothe Aching Joints Curried Celery Soup Food
SOOTHE ACHING JOINTS CURRIED CELERY SOUP
Make and share this Soothe Aching Joints Curried Celery Soup recipe from Food.com.
Provided by MsPia
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large soup pot over medium heat. Sauté celery, onion and garlic until vegetables soften and onion becomes translucent. Add spices, mustard and herbs and sauté another minute. Add water or stock; bring to a boil, then lower heat and simmer 30 minutes. Add peppers before serving.
CURRIED PEAR SOUP
Make and share this Curried Pear Soup recipe from Food.com.
Provided by DrGaellon
Categories Pears
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter over medium heat in a large saucepan. Saute pears, onion, leek and garlic for 2 minutes.
- Add flour and curry powder, stir well, and saute another 2 minutes until pears soften.
- Add white wine and chicken stock. Bring to a boil, reduce heat and simmer until pears are very soft, 15-20 minutes. Puree with immersion blender.
- In small skillet, melt butter over medium heat. Saute scallion in butter 2 minutes, or until tender. Add sesame oil and honey. Remove from heat and stir in yogurt.
- Serve each bowl of soup with a tablespoon of the yogurt topping.
Nutrition Facts : Calories 234.4, Fat 7.5, SaturatedFat 2.9, Cholesterol 14.4, Sodium 288.8, Carbohydrate 35.2, Fiber 5, Sugar 19, Protein 6.3
CHILLED BEET & CELERY SOUP
My mother served this for a Thanksgiving lunch. I admit, I was a little dubious about it at first, since beets have never been my favourite vegetable. (Once upon a time they were my absolutely least-liked food, but I've seen at least a glimmer of the light.) Anyway, this soup was delicious! Just wonderful! I made sure to get the recipe from her before heading home. (She adapted the recipe from Gourmet Magazine.)Note: the celery can be replaced with peeled, chopped celery root.
Provided by Jenny Sanders
Categories Vegetable
Time 7h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel the beets and cut them into 1" chunks.
- Yes, raw.
- Peel and dice the onion, and chop the celery.
- In a heavy-bottomed soup pot, cook the onion and celery in the olive oil, with the sugar and a little salt and pepper.
- When soft, add the beets, vinegar and broth, and simmer, covered, until they are tender- about 40 minutes.
- Puree the soup, and chill 6 hours to overnight.
- Adjust the seasoning of the soup by adding a little more salt and pepper, if needed, and lemon juice to taste.
- Serve with a dollop of yogurt, and a sprinkling of minced chives.
Nutrition Facts : Calories 209.6, Fat 8.9, SaturatedFat 1.8, Cholesterol 2.6, Sodium 237.2, Carbohydrate 27.7, Fiber 4.9, Sugar 19.6, Protein 8
NIGHT KITCHEN'S CREAM OF CELERY SOUP
I hate raw celery! However, I realize that it's unique flavour is invaluable to recipes so when I use it, I chop it to the molecular level. A recent sale at my favourite market for "Buy One, Get One FREE!" of celery bunches had me buying them and then trying to figure out what in the world to do with the free bunch that I really didn't need. Enter this recipe. It is from a phenominal cookbook called "Recipes from the Night Kitchen" and is nothing but 143 pages of soups, stews and chowders. The wonder of this recipe is it's simplicity and healthiness without compromising deep, satisfying flavour. Almost every other celery soup I've read requires both flour for thickening and vast amounts of milk or other dairy products. This soup only requires 1/2 a cup of Half and Half and could be easily substituted with soy milk. When I made this soup the first time, I ate 3 bowls of it; it was THAT good! I've since made it each time that celery goes on sale and even toyed with the idea of buying it at full price just to enjoy it's rich but healthful flavour. Although it requires a shallot, I've never used one and it turns out perfect each time. Eventually, I may try it that way but as it stands, it's a 5 star cream of celery soup that fills me up on cold Winter nights.
Provided by The_Swedish_Chef
Categories Low Protein
Time 1h30m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Melt butter over low heat in a heavy-bottomed stockpot. Add shallot, scallions, and celery and cook, uncovered, until vegetables begin to soften; around 10-15 minutes.
- Add broth, potato chunks and rosemary to vegetables and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery and potato are very tender, about 25 minutes.
- Using an immersion stick blender, puree solids until completely smooth or until it reaches a thickness that you would enjoy. Add nutmeg and Half & Half, blend well. Return to heat for 10 minutes to just warm cream.
Nutrition Facts : Calories 111.5, Fat 4.4, SaturatedFat 2.4, Cholesterol 9.4, Sodium 631.7, Carbohydrate 12.5, Fiber 2.3, Sugar 2.3, Protein 5.7
HARRY'S CELERY SOUP
This is one of my brother's easy to make recipes. There are as many variations as you have imagination. He likes to add 1 cup cooked macaroni or add other fresh veggies. If you want, don't strain out the celery & leeks. It is quick, easy & tasty, however you make it
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Saute celery, leeks& tomatoes in the butter.
- Add soup stock.
- Cook 30 minutes.
- Strain& serve garnished with celery leaves.
- Season to taste.
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