Homemade Celery Soup

Going to Sam’s Club you always buy more than you need and this is especially with their produce. My last trip I bought a package of celery because I was going to make my Instant Pot Beef Stew. Now I have a lot of celery left. Can I freeze celery...sure, I’ll be able to use it in stews and soups, but it won’t keep its crispness once thawed. 

So, once I’m tired of salads, I’ll make this soup, then freeze the rest. I love a good celery soup, but the can variety has too much sodium that’s why this Homemade Celery Soup is so much better for you. Serves 4 Total Time 1 hour 20 minutes


Ingredients:

3-4 stalks of celery 
4 tablespoons vegetable oil 
Salt, to taste 
1 teaspoon caraway seeds 
2-4 cups vegetable stock, depends on how thick you want your soup. 
1.5 cups full fat natural yogurt, plus extra to serve 
extra-virgin olive oil, to serve 

Directions: 

 Preheat the oven to 350F. Trim and peel the celery (reserve a few leaves for garnish, if you like). Slice the sticks into 1/4” pieces and stir together with the oil and salt. Place the celery in an ovenproof dish, cover tightly with foil and bake for about an hour, or until the celery is tender. 

Meanwhile, toast the caraway seeds in a dry pan until aromatic, then grind in a pestle and mortar. When the celery is ready, whisk together the stock and yogurt and gently bring to the boil. Pour the hot liquid into a blender, add the roasted celery, plus any juices from the roasting tin, add the ground caraway and blend until extremely smooth – you may need to blend in 2 batches. Pass through a fine sieve, and if necessary reheat before serving. Garnish with extra yogurt and celery leaves, if you like, plus a drizzle of olive oil. Yum Yum!