HOW TO COOK CELERY AND CARROTS RECIPES

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CELERY SOUP RECIPE | ALLRECIPES

Celery Soup Recipe | Allrecipes image

Dairy-free, delicious celery soup! Serve plain--absolutely delicious--or with a dollop of sour cream, or a little Parmesan or other shredded cheese.

Provided by Jeannie Turicik

Categories Vegetable Soup

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided, or to taste
1 large onion, chopped
2 carrots, peeled and chopped, or more to taste
1 leek, thinly sliced
4 cloves garlic, peeled and chopped
6 cups diced celery
1 quart chicken bone broth
1 ½ pounds baby yellow potatoes, peeled
1 small bunch fresh parsley
1 teaspoon dried thyme, or to taste
½ teaspoon salt-free seasoning blend (such as Penzeys Mural of Flavor), or to taste
salt and ground black pepper to taste

Steps:

Heat 2 tablespoons olive oil in a frying pan over medium heat. Add onion, carrots, and leek; cook until soft, about 5 minutes. Add garlic; cook for 1 minute. Transfer to a soup pot.
Heat remaining olive oil in the same frying. Saute celery to release some of the moisture, about 10 minutes.
Transfer celery to the soup pot. Add chicken broth and potatoes. Cut parsley into the pot using kitchen scissors. Season soup with thyme, seasoning blend, salt, and pepper. Increase heat to medium-high and bring to a rolling simmer.
Reduce heat and simmer until carrots, celery, and potatoes are soft enough to easily puree, about 30 minutes. Avoid cooking vegetables until mushy. Remove from heat and cool for about 20 minutes.
Puree soup with an immersion blender. Simmer over low heat until heated through, 10 to 15 minutes. Serve immediately or let flavors meld overnight and serve the next day.

Nutrition Facts : Calories 208.4 calories, CarbohydrateContent 32.1 g, CholesterolContent 0.5 mg, FatContent 7.7 g, FiberContent 5.9 g, ProteinContent 4.6 g, SaturatedFatContent 1.2 g, SodiumContent 607.9 mg, SugarContent 6 g

CELERY AND CARROT SOUP RECIPE | ALLRECIPES

I needed to use up carrots and celery so I doubled the broth and wine, and also added chopped garlic. I also added lemon zest, a bit of lemon juice, and turmeric. The turmeric makes the soup a bright color and adds a bit of flavour. This takes longer than the 35 minutes listed to cook…
From allrecipes.com

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RECIPES - WHOLE FOODS MARKET

Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
From wholefoodsmarket.com

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14 TASTY WAYS TO USE UP A BAG OF BABY CARROTS : FOOD ...

Toss baby carrots in a slow cooker with your favorite barbecue sauce and cook on low for 4 hours. Roast Them Toss carrots with 2 tablespoons cooking oil, then sprinkle with salt, pepper and herbs.
From foodnetwork.com

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3 WAYS TO MICROWAVE CARROTS - WIKIHOW

May 06, 2021 · Cook the carrots on high (100%) power for 3 ½ minutes. After the microwave stops running, remove the bowl with oven mitts—it will be hot! Remove the lid or plastic wrap …
From wikihow.com

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RECIPES - JENNY CAN COOK

Carrots, celery, zucchini, tomatoes, peppers, and spinach. ?? Make it in (30 MINUTES). Mexican Black Bean Casserole Fresh tomatoes and fresh peppers add lots of nutrition to this easy casserole …
From jennycancook.com

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