Let’s kick off the year with a refreshed, healthy state of mind! I know January is a popular month for people to do Whole30, so if this is you, add this dairy-free celery soup to your menu ASAP. And since it’s a soup, you know it has the best base in the game with Kettle & Fire broth. Even if you aren’t doing Whole30, you totally should make it…it’s cozy, creamy, and super simple!
Don't forget: We get 20% off the Kettle & Fire website with code JAYME. Click here!
INGREDIENTS
2 Tbsp ghee (I use @fourthandheart)
8 celery stalks, rinsed and diced
1 small onion, diced
1 leek, rinsed, white and light green parts diced
3 garlic cloves, minced
4 cups chicken broth (I use @kettleandfire)
1 tsp sea salt
1/2 cup full-fat canned coconut milk (only the hard white part at the top of the can)
Garnish: celery leaves, fresh black pepper
HOW TO MAKE:
-In a Dutch oven or stock pot, heat the ghee over medium heat.
-Add in celery, onion, and leek. -Sauté for 10 minutes.
-Add in garlic, and sauté for 1-2 minutes, until fragrant.
-Add the broth and salt. Increase heat to high, and bring to a boil. Then reduce heat to simmer, covered, for 20 minutes.
-Turn off heat, add in coconut milk, and mix thoroughly.
-Gently pour soup into a blender to purée (don’t fill more than half way at a time), or use an immersion blender. Only blend until creamy. *If using blender, be careful since soup will be hot! I recommend holding the blender lid down with a towel!*
-Pour puréed soup back into pot, and reheat if necessary.
-Add garnish and serve immediately.
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