OK, don’t, like I did, dismiss this out of hand – I cannot believe how unexpectedly, stunningly delicious this soup is! Honestly! I was asked to make celery soup by John, following a visit to his acupuncturist – bear with me – it’s worth it. Just so you’re in the loop, he had his gall-bladder removed two years ago and his digestive system has never been right since (another story for another time). The acupuncture is working (again, another story) but the lovely lady he sees recommended celery soup, saying it would help with digestion. I put off making it for several weeks, pronouncing it dreary and was subsequently astonished at how lovely such a basic soup is. Then comes the good bit – I researched the health properties of celery – wow! It’s a super food – it has incredible properties – I’ve included a summary underneath the recipe. But I urge you to try this one – easy, quick, cheap delicious and spectacularly good for you!!!!!
What you need…
Splash olive/rapeseed oil
2 garlic cloves, chopped
1 red onion, chopped
450g celery, cleaned, trimmed and sliced
400ml boiling water from the kettle
1 chicken stock pot (I use Knorr)
What to do…
Pour the hot water onto the stockpot and, using a small balloon whisk, dissolve to create your stock.
In a large saucepan, heat the oil over a moderate heat and then tip in the garlic, onion and celery. Reduce the heat to low and cook for 5 minutes, until softened.
Add the chicken stock, bring it to the boil, pop a lid on the pan and then reduce the heat to low, simmering gently for 15 minutes.
Transfer the soup to your blender and whizz until smooth and thick.
Pour into big mugs or soup bowls and enjoy your celery soup, reflecting that in life, it is often the simple things that bring the most satisfaction. Enjoy!
I use Waitrose Cooks’ Ingredients frozen chopped garlic – a quick shake direct into the pan rather than all that peeling and chopping business.
I like this soup straight up, but if wanted a little variation, try a little swizzle of double cream or perhaps a few drops of truffle oil.
James Tanner, Ready Steady Cook
You can practically do it in your sleep!
Let’s talk about celery…
OK, so clearly it contains loads of water and that’s always good. However, if we look at the vitamins and minerals: A, B2, B3, B5, B6, B12, C, K, potassium, manganese, copper, phosphorus, magnesium and calcium are amongst the long list associated with this humble vegetable.
Moving along more scientifically, celery is a rich source of flavonoids which studies have shown lower inflammation as well as reducing the risk of heart disease, enhancing the immune system and inhibiting the growth of abnormal cancer-causing cells! It also contains something called pectin-based polysaccharides – including apiuman (I’m out of my depth here) which appear to have special importance in producing anti-inflammatory benefits, with studies demonstrating improved integrity of the stomach lining, decreased risk of stomach ulcers and better control of levels of stomach secretions!
Because chronic oxidative stress and excessive inflammation are key risk factors in the development of many cancer types, it’s not surprising that scientists are interested in the potential benefits of celery intake for cancer prevention. While there is speculation about celery benefits for stomach cancer, colon cancer, and bladder cancer, there are as yet no actual human research studies in any of these areas. Hopefully, future research studies will address the potential cancer-related benefits of celery much more closely.
My vote is that it has to be good for you and that this simple soup is a great way to get your quota!