BED Recipes of the Month
Curried Celery Soup
An unusual blend of flavors, this is an excellent winter warm up. Celery
is rich in the mineral sodium so is excellent for your adrenals. It
falls into the Starchy Vegetable Soups category on the B.E.D.
(Body Ecology Diet) and is best served in a meal with grains, vegetables,
and ocean veggies. A starchy vegetable soup does not combine with animal protein.
Serves 4 to 6
- Ingredients
- 2 Tbsp. Ghee
- 1 onion, chopped
- 1 leek, washed and sliced
- 1 1/2 pounds celery, chopped
- 1 TBSP medium or hot curry powder (or more to taste!)
- 3 large red-skinned potatoes
- 3 3/4 cups water or vegetable stock
- 1 bouquet garni (Place a bay leaf, a sprig of thyme, and a sprig of parsley
on one piece of green leek. Cover with the remaining piece of green leek.
Tie securely with fine string, leaving a length of string attached so that
the bouquet garni can be easily retrieved. Voila!)
- 2 TBSP finely chopped mixed fresh herbs
- Celtic Sea Salt and Herbamare
- Celery seed and celery leaves to garnish
- Directions
- Heat the ghee in a large saucepan. Add the onion, leek and celery, cover
and cook gently for about 10 minutes, stirring occasionally.
- Add the curry powder and cook for 2 minutes more, stirring occasionally.
- Add the potatoes, stock (or water) and bouquet garni, cover and bring
to a boil. Simmer for 20 minutes, until the vegetables are tender.
- Remove and discard the bouquet garni and set the soup aside to cool slightly.
Puree in a blender or food processor until smooth. We use a hand-held blender.
- Add the mixed herbs, season to taste and process VERY briefly. Return
to the saucepan and reheat gently until piping hot. Ladle into soup
bowls and garnish each with a sprinkling of celery seeds and some celery
leaves.
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