I tossed celery, a carrot and a couple of potatoes in a pressure cooker for the easiest soup ever! No oil, no onions to fry and lots of good curry flavour, this was an easy, healthy winter warm up dish.
CURRIED CELERY SOUP
Method of Preparation:
1) In a medium pot, boil celery, potatoes and carrot with 2 cups of water. Add salt. Cover with lid and gently boil until vegetables well cooked (approximately 15-20 minutes). I cooked mine in a pressure cooker to save time.
2) Using a hand blender, purée vegetables until smooth. Stir in ARVINDA'S CURRY MASALA and bay leaves. Simmer for 5-10 minutes. Stir in skim milk. Thin out with more water and add salt to taste.
3) Garnish as desired.
1 celery head, washed with tops trimmed, cubed
2 small potatoes, peeled and cubed
1 carrot, roughly chopped
1 TSP. salt
2 TSP. ARVINDA'S CURRY MASALA
2 bay leaves
½ CUP skim milk
truffle or hazelnut oil
ARVINDA'S GARAM MASALA
celery leaves (or tops), for presentation
This soup recipe may not have all the bells and whistles you’d expect in a 5-star soup, but it's meant to be quick, easy to prepare and healthy. I was debating whether to strain it out to make the soup nice and smooth but then thought to myself, why get rid of all the good fibre!?
Feel free to add garlic and onions infused in oil at the beginning of the recipe and substitute cream for skim milk if you’re feeling more indulgent. Choose one or more of the optional garnishes to add more layers of flavour to this soup. You may find the curry flavour is just enough.