Celery Soup: A Nourishing Twist on a Classic

Written By Michael

Serves 8 (1 ¼ cups)

When it comes to comforting, feel-good meals, few dishes hit the spot quite like a hearty soup. This Celery Soup is inspired by the simple elegance of Erin French’s recipe but comes with a flavorful twist. Packed with a medley of fresh vegetables and aromatic spices like fennel seeds, ginger, and sage, this soup is more than just a bowl of warmth—it’s a nourishing powerhouse for your body.

Each ingredient was chosen not only for its rich, savory flavor but also for its health benefits. From the anti-inflammatory properties of ginger to the digestive support of fennel seeds, every spoonful offers a dose of goodness. Whether you're looking to boost your immune system, support your digestive health, or simply enjoy a cozy, soul-satisfying meal, this soup has you covered. Plus, it’s a fantastic way to sneak in a variety of nutrients, making it perfect for the whole family.


Ingredients

  • 1 tsp Celery Seeds

  • 1 tsp Fennel Seeds

  • 2 tbsp Extra Virgin Olive Oil

  • 1 tbsp Ginger Paste

  • 1 tsp Ground Sage

  • 1 bunch of Organic Celery, chopped (leaves reserved for garnish)

  • 1 bulb Organic Fennel, cored and diced

  • 3 Organic Shallots, diced

  • ½ cup Organic Carrots (about ½ large), chopped 

  • 3-4 cloves Garlic, roughly chopped

  • 1 tsp Celery Salt

  • Fresh Ground Pepper

  • 2 pinches Sea Salt

  • 2 cups Sweet Potato, cubed (about 1 medium sized potato)

  • 3 cups Unsweetened Soy Milk

  • 2 cups Water


Prep Time: 60-65 min

Cook Time: 60-65 min

Total Time: 2 hours-2 hours and 10 minutes

Directions

  1. Add the celery seeds and fennel seeds to a dry heavy-bottomed soup pot set over medium heat. Toast the seeds, stirring frequently, until fragrant, about 1 minute.

  2. Add the 2 tbsp extra virgin olive oil and stir to coat the seeds and heat the oil.

  3. Add the chopped celery, fennel, shallot, carrot, garlic, and ginger and season with celery salt, sage, and a few cracks of black pepper.

  4. Cook, stirring, until the onions are translucent, about 5 minutes.

  5. Add the potatoes and season with two good pinches of sea salt and a few more twists of black pepper, then give it all a good stir.

  6. Add the soy milk and water and bring the mixture to a boil. Reduce the heat to low and continue cooking, stirring occasionally, until the potatoes are tender, about 30 minutes.

  7. Remove the pot from the heat and carefully ladle about half of the soup into a blender.

  8. Blend until the soup is smooth. 

  9. Return the soup to the pot and repeat with the remaining soup. Taste for seasoning, adding more salt and/or pepper to your liking.

  10. Divide the soup among the bowls and garnish with the reserved celery leaves.

Nutrition Facts (approximate)

  • Calories: 116.6kcal

  • Protein: 5.1 g

  • Carbs: 12.1 g

    • Fiber: 3.9 g

    • Sugar: 4.6 g

  • Fat: 5.9 g

    • Sat Fat: .8 g

  • Sodium: 303 mg

  • Potassium: 667 mg

Michael