I was just thinking about celery the other day (random, I know). It hit me suddenly: celery doesn’t get the same recognition as most other vegetables. Unlike kale, spinach, and beets, there’s really not many recipes where celery takes the lead role. Like a nerd in high school PE class, celery would almost never be the first, second or third option when vying for “main vegetable” role in a dish. Instead, celery usually plays the extra — an ingredient in a recipe that you won’t feel too badly about omitting if you forget to pick it up from the store i.e tuna salad anyone? With this recipe, celery finally gets the accolade it deserves.
Celery is fairly bland compared to most other pungent vegetables but it packs a powerful punch in terms of health benefits. Celery supports the immune system, lowers blood pressure, regulates cholesterol, increases cancer prevention, vital detoxifier, anti-inflammatory, and perfect addition to any weight loss plan due to its low calories and high fiber content.
I had the ingenious idea to incorporate celery as a main ingredient in a recipe because I went out and bought a large head of it. Oddly, I only wanted to use it in a fruit/vegetable portrait to include in my food photo inventory — I had no intention of cooking it. But as it sat in my refrigerator day after day patiently waiting for my nourishment, it gave me the clever idea of concocting a recipe for cream of celery soup. Afterall, any food with the word cream in it is worth trying.
Before today, I have never eaten cream of celery soup for similar macho reasons mentioned in the intro above. After today, cream of celery soup will be included in the rotation of soups I love to eat. Light, yet filling, with a slight touch of sweetness, the creamy delicate flavors come together perfectly for a comforting winter soup. Celery has stolen the spotlight!
Slow Cooker Cream of Celery Soup
- 3 cups of chopped celery
- 1 cup chopped carrots
- 1 medium onion, chopped
- 2 cups bone broth or store-bought stock
- 1 tablespoon ghee (butter or coconut oil works too)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup canned coconut milk (full fat)
1. Put all ingredients expect coconut milk in slow cooker.
2. Cover and let cook on high for 3 hours (or on low for 5 hours).
3. Let cool then add milk.
4. Blend until smooth with hand blender, or in batches in a regular blender.
P.S. This was the first time I used the hand blender I got for Christmas. If you don’t have a hand blender but love preparing pureed soups, you must get one asap. It.will.change.your.life. Nothing fancy — a simple, reasonably priced hand blender will do the trick.