I found this beautiful celery “bouquet” at our local vegetable lady in the country and couldn’t resist.
Celery isn’t a very popular choice of vegetable usually. But it is so good for you and very versatile. If you just google celery’s benefits you will find out it’s full of antioxidants, great for anti-inflammatory, helps the digestive tract …etc. Also, I love the natural salt content in celery, it really adds flavor to many recipes.
If you get a big celery with tons of leaves, don’t throw them away! They are great for making a pesto, or dry them and add to salt, or just add to your cooking and will give more flavor.
This soup is very healthy and very “detox” 🙂
For the croutons, I used some spelt bread: I got a slice and cubed it and toasted it in a pan (or you can do it in the oven). But any old bread can work.
•INGREDIENTS• (for 4/5 people)
→ 7 stems celery, chopped roughly (use also some leaves)
→ 1 small cauliflower head, chopped roughly
→ 1 potato, cut into cubes
→ 1 yellow onion, chopped
→ 2 cloves garlic, halved
→ 1/2 tsp each of cumin seeds, fennel seeds, anise seeds
→ 3/4 bay leaves
→ small bunch of parsley
→ 1 liter vegetable broth (or water)
→ extra virgin olive oil
→ salt & pepper
→ 3 tbls pumpkin seeds, toasted and chopped
Start by heating the vegetable broth or water. In a big pot sautèe the onion with garlic with 1 tbls of olive oil, add the spices and some salt and stir for 5 minutes. Add the celery, cauliflower, potato, bay leaves and cover with the broth or water. Cover with a lid and let simmer for 20 minutes until the veggies are done. Turn off the heat, add the parsley and blend with an immersion blender or whatever is easier.
Prepare the toppings: toast the seeds and chop, toast the croutons and set aside.
Ladle the soup in a bowl, add the pumpkin seeds, croutons, a good amount of olive oil, some black pepper and red pepper (optional), and eat!