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| Chef | |
| Submitted | September 15th 2008 |
| Cuisine | Vegan |
| Category | Soup |
| Level | Intermediate |
| Servings | 4 |
| Rating |
Ingredients
2 Teaspoons olive oil
3 1/2 Cups Celery (chopped)
1 onion (chopped)
1 leek (washed and sliced)
1 Tablespoon curry powder
1 potato (medium sized, diced)
3 1/2 Cups vegetable stock
2 bay leaves
2 Teaspoons mixed dried herbs (thyme, basil, oregano, parsley)
2 Tablespoons mixed fresh herbs chopped (thyme, parsley, oregano)
2 Teaspoons celery seeds (optional)
This mild curried celery soup is loaded with fresh herbs giving it a refreshing flavor.
Directions
Cut celery into 1/2 to 1 inch pieces, reserving center leaves for garnish. Split leek and cut into 1 inch pieces, soak in water (to clean). Chop onion, and dice potato. In large pot, heat up oil and add onion, leek, and celery. Cook for 10 minutes, stirring occasionally. Add curry powder and cook for another 2 minutes, stirring the curry powder throughout. Add the potatoes, stock, bay leaves, dried herbs and bring to a boil. Cook on low for 20 minutes or until vegetables are tender. Remove bay leaves and let cool. In blender or food processor blend small amounts at a time until all of soup has been pureed. When ready to serve, mix in fresh herbs, reheat, and put in bowls with celery leaves and celery seed to garnish.
Citation: Vegetarian Cooking by Linda Fraser