Chunky Celery Soup
Ingredients
The soup
-
1
large
onion
-
1
large
russet potato
-
3-4
small-medium
carrots
-
10
medium-length stalks
celery
-
3
tablespoons
extra-virgin olive oil
-
2
cloves
garlic
-
5
cups
vegetable broth
-
2
cups
cooked wild rice
Optional toppings
-
⅓
cup
celery leaf pesto
-
to taste
Parmesan cheese
Instructions
- Chop the onion, potato, carrots, and celery into ½-inch pieces.
- In a large pot, heat olive oil and sauté the onion, potato, carrots, and celery with salt for about 10 minutes until softened.
- Add chopped garlic and vegetable broth, then bring to a simmer.
- Cook for an additional 10 minutes until the vegetables are tender but not mushy.
- Stir in the cooked wild rice a few minutes before removing from heat.
- Serve the soup hot, topped with celery leaf pesto and/or Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
800mg
Cholesterol
5mg
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