Easy Celery Soup
- 1 1/2 Tablespoons of avocado oil
- 1 small yellow onion
- 3 cloves of garlic
- 4 cups of celery (stalks + leaves if you can get one with leaves)
- 1 medium size sweet potato
- 3 cups of water (use water from steaming)
- 1/2 teaspoon of black pepper
- (Optional) 1/8 teaspoon of cayenne pepper or 1/2 teaspoon of red pepper flakes (if you like a small amount of spice)
NOTE: The sweet potato, onion and garlic really help to keep the celery from being overbearing in this recipe.
You need a frying pan, a big steamer pot and a good blender for this.
Put about 4 cups of water in the big steamer pot and set it on high. Wash and chop up the celery and celery leaves to roughly make 4 cups. Wash and chop the sweet potato into 1/2 cubes (leave the skin on). Add the sweet potato cubes to the bottom of the steamer pan in the water. Add the celery to the top steamer part of the pan. Make sure the water comes to a boil. Cover and let this cook for about 15 minutes.
Put the avocado oil in the frying pan and set it on low-medium heat. Dice the onion and garlic and throw that in the frying pan. Stir those around until the onions become translucent then take it off the heat.
Get the blender out. Test to make sure sweet potato and celery are done (they should both be able to be pierced by a fork). Take the steamer part of the pot off and set aside. Once the sweet potato is cooked, DON’T EMPTY THE WATER. Fish out the sweet potato chunks with a slotted spoon and transfer those right to the blender. Carefully pour the hot water the sweet potato chunks were in into a measuring cup and transfer that water to the blender. Do this 2 more times for a total of 3 cups of the water. TIP: if you have water left, save it in the fridge and use it for other cooking.
Measure out the black pepper and optional cayenne or red pepper flakes into the blender.
Get the celery out of the steamer and pack that into the blender. Mix this on high a minute or two until the texture is like the photo. That’s it! Serve it with whatever you like.
Will keep in the fridge a few days or can be frozen and reheated.