Here is a very quick and handy soup recipe containing celery (rich in anti-inflammatory and antioxidant nutrients; very low in calories), garlic (immune, gastro, and heart friendly), healing bone broth and also MCT fat rich coconut milk. I made this to support an Achilles niggle that I am nurturing back to running health.
This soup is very easy to make and don’t worry if you are not a celery fan; my significant other hates the stuff and loved this soup.
- 1 red onion – peeled and diced
- 1 clove garlic – crushed, peeled and finely sliced
- Extra virgin olive oil (or butter or marrow fat)
- 1 punnet of mushrooms or a mixture of various mushrooms – wiped clean and sliced
- Several sticks of celery – don’t be afraid to be generous. I used 5 large sticks – sliced
- Optional sweetening from ½ small sweet potato or ¼ butter nut squash – peeled and sliced
- 1 teaspoon ground cumin
- Seasoning with sea salt and freshly ground black pepper
- Fresh bone stock – a good pint to one litre approx.
- 1 can coconut milk (or cream if you prefer)
- Heat the olive oil in a large stainless steel saucepan and when warm fry the onion and garlic until translucent.
- Add the mushrooms and if they start to go too dry add in some stock.
- Toss for a few minutes and then add the celery, sweet potato or squash, more stock to cover and cumin. Cover with a lid and simmer until all vegetables are soft.
- Add the remaining stock and can of coconut milk. Warm and then blend in the blender or with a hand-held blender. You may wish to add more stock if this is too thick.
- Season to taste, and bring to just under a boil before serving.
- We served this with a dollop of pesto.
- Freeze extra portions for later use.
Serving suggestion with home-made flax bread, freshly sprouted and cooked mixed beans and hummus.
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