Celery soup can be very different. For example, low-calorie dietary or hearty thick lamb with sour cream. But in any case, it turns out delicious and unusual.
Diet vegetable soup with celery
Ingredients:
- fresh cabbage - 550-600 g;
- celery root - 120-150 g;
- parsley root - 1 pc.;
- medium-sized carrots and onions - 1-2 pcs.;
- vegetable oil - 3 tbsp. l.;
- sea salt - a large pinch;
- purified water - 1.5 liters.
Preparation:
Peel and chop the carrots. When deciding on its amount, you need to remember that this vegetable gives the soup a sweetish flavor.
Rinse celery and parsley (root) together. Cut into small pieces. Chop fresh cabbage finely.
Heat oil in a heavy-bottomed saucepan. Lightly brown the onions on it over medium-high heat. This process will take approximately 2-3 minutes. Pour in the rest of the prepared ingredients - carrots, celery, parsley root.
Simmer the mixture in a saucepan, covered for about a quarter of an hour, over low heat. Salt. During the extinguishing process, the composition must be stirred periodically.
Add cabbage. Continue extinguishing all ingredients together. In general, the process will take about half an hour. During this time, all vegetables should be fully cooked.
Pour boiling water into a saucepan. Mix the ingredients well. The soup will be completely cooked after that. You can add your favorite spices to it if you wish and serve it to the table.
The finished treat contains a minimum of calories. To make it even lighter, you can reduce the amount of cooking oil.
Fat Burning Celery Soup
Ingredients:
- cauliflower and white cabbage - 280-300 g each;
- bell peppers, onions and carrots - 1 pc.;
- celery - 130-150 g;
- tomatoes - 2-3 pcs.;
- lemon - half;
- garlic - 3-4 cloves;
- fresh greens - a whole bunch;
- dried basil, coriander, turmeric - a large pinch;
- water - 2 l.;
- salt to taste.
Preparation:
Peel and wash all vegetables. Disassemble the cauliflower into separate "umbrellas", and finely chop the white cabbage. Cut the carrots into long strips or chop with a grater. Chop the bell pepper into cubes or cubes.
Boil water in a saucepan, salt it immediately. First, send two types of cabbage into the bubbling liquid. Then - carrots and sweet pepper. Cook the ingredients together for 10-12 minutes.
Chop the celery root finely. It is he who will actively contribute to weight loss when eating ready-made soup. Chop onions, tomatoes, garlic at random.
Send all prepared additional products to the soup. Cook the treat for 6-7 minutes. Next - add all the selected spices, squeeze the juice of the citrus halves into the soup. In the process, make sure that no bones get into the treat.
After another 3-4 minutes you can turn off the heating of the stove. Pour the ready-made simple and light soup in portions, sprinkle with dried herbs and serve for dinner.
Celery Cream Soup
Ingredients:
- celery root, carrots, potatoes, onions - 1 pc.;
- flour - half a dessert spoon;
- any broth and fat milk / cream - 1, 5 tbsp.;
- butter - 70-80 g;
- salt, sunflower oil, green onion feathers - to taste.
Preparation:
Wash and peel all vegetables declared in the recipe. Grind them using the coarsest grater. Onions can be chopped into small cubes.
Heat half of the butter in a cast iron skillet. Simmer the onion on it for about 7-8 minutes. Add chopped carrots.
After another 10-12 minutes, send the remaining oil and potatoes into the container. Continue stewing for about a quarter of an hour. Add celery. Cook the mass again for 12-14 minutes.
Add flour to stewed vegetables. Cook them for 3-4 minutes. Kill the resulting soft mass with a blender. Gradually pour over it with a warm mixture of milk and broth until the desired consistency is obtained. Salt. Bring the soup to a simmer and immediately remove from the stove.
Sprinkle the finished treat on the plates generously with chopped green onions. It is especially delicious when served with garlic croutons.
With chicken
Ingredients:
- chicken backs - half a kilo;
- carrots, onions, celery root - 1 pc.;
- water - 1.5 l.;
- noodles - 60-70 g;
- peeled ginger root - 1.5 cm;
- cloves - 1-2 pcs.;
- salt and dill to taste.
Preparation:
Rinse the chicken and chop into small pieces. Rinse the celery root and cut into small strips. Prepare carrots in the same way. Chop the peeled and washed onions into miniature cubes. The ginger root without the top skin can be finely chopped or grated.
Put all prepared food in a saucepan. Add salt and spices. Pour the thick water over. Cook the soup under the lid for a little less than half an hour.
Pour noodles last. After adding it, leave the soup on the stove for about a quarter of an hour.
Pour the finished treat into small plates. Sprinkle with chopped fresh dill. You can also replace it with dried herbs.
Celery and zucchini puree soup
Ingredients:
- fresh zucchini - 650-700 g;
- leeks - 230-250 g;
- stalked celery - 150-170 g;
- fresh basil (light) - 60-70 g;
- garlic - 3-4 cloves;
- olive oil - 1/3 tbsp.;
- lemon / lime - 1 pc.;
- salt and pepper to taste;
- water - 1, 2-1, 5 l;
- feta cheese - for serving.
Preparation:
Cut off the top skin from the zucchini. This must be done even if young vegetables are used. In old zucchini, you should also cut out the middle with large hard seeds. Chop the remaining part into small cubes.
First, cut the celery (stems) in half lengthwise. Then chop finely. Chop the leeks into neat slices. Cut the garlic into small cubes.
Heat olive oil in a saucepan. The dishes should be with a thick bottom. Pour chopped celery and leeks into the heated oil. Salt the ingredients immediately and simmer with frequent stirring until the vegetables are well tender. If the fat is low, you can add a little more olive oil.
Add garlic. After another half a minute, add slices of zucchini. Simmer all ingredients together for about a minute.
Transfer the basil leaves to a saucepan. They must first be removed from the stems. You can tear them into small pieces with your hands.
After thoroughly mixing the food in a saucepan, pour it over with water. Bring until the first signs of a boil appear and immediately cover the container with a lid. Cook the original vegetable soup over medium heat for about a quarter of an hour. It is very important to stir the mass periodically and make sure that it does not burn. Otherwise, the taste of the dish will deteriorate significantly, and you will have to change the pan. For the specified time, the zucchini should soften well, but at the same time not lose their color.
Pour salt and pepper into a thick vegetable mass. You can also use additional seasonings to your liking.
Remove the almost finished dish from the stove and interrupt with a blender. You can leave the vegetables in small pieces or turn them into a tender, homogeneous puree. It all depends on the tastes of the hostess herself. In the already mashed composition, send 1 tbsp. l. olive oil, juice of a whole small lemon. Repeat whipping with a blender.
Pour the finished dish into portioned plates. Decorate each with a piece of cheese. You can also add a couple of basil leaves per serving and drizzle with olive oil.
Serbian soup with lamb and celery
Ingredients:
- chopped lamb shoulder - 1 pc.;
- tomatoes in their own juice (canned) - 400-450 g;
- stalked celery - 3-4 stalks;
- sweet pepper of any color - 1 pod;
- carrots and onions - 3 pcs.;
- parsley root - 1 large;
- wheat flour - 2 dessert spoons;
- raw yolk - 2 pcs.;
- sour cream - a full glass;
- lavrushka - 2 leaves;
- water - 3-3.5 liters;
- garlic, salt, oil, pepper - to taste.
Preparation:
Send the chopped shoulder blade to the bottom of a large thick-walled and thick-bottomed saucepan. Pour the meat with water and bring to a boil. It is very important at this stage to thoroughly remove all foam from the surface of the liquid. Otherwise, it will not be possible to make the soup transparent and appetizing in appearance. It is most convenient to remove foam with a slotted spoon with fine holes.
Add lavrushka and pepper to the container. It is best to use allspice in the form of peas. Close the pan with a lid and cook the meat with all the additives over low heat for about 2 hours. This period may increase or decrease depending on the quality of the lamb.
After the specified time has elapsed, remove all the thick from the broth. Strain it from pepper and lavrushka. Remove the meat from the bones, and discard the latter. It is also advisable to additionally strain the resulting broth. For example, through the finest sieve or through a couple of layers of clean gauze.
Peel the carrots and celery stalks. Cut the remaining parts into large pieces. To these ingredients, send the parsley root, previously cut into slices. Garlic can be simply crushed with the blunt side of a knife or chopped using a grater with the smallest divisions. Send the prepared ingredients to the broth. Return the meat pieces to it. Cook the base of the soup for a little less than an hour, covered over low heat.
After about 10 minutes, add the canned tomatoes to the pot. They should first be kneaded with a crush. If the tomatoes were canned with the skin, you should try to select the largest pieces from the pan.
For the remaining time, finely chop the onion. Pour it into a saucepan with any heated oil. For example, with the usual - sunflower. Cook vegetable slices until transparent.
Cut off the top with the stalk from the pepper. Clean out its contents. Rinse off remaining seeds. Chop the rest at random. Pieces of sweet pepper can be made quite large. Pour them into the onion. Continue frying until both vegetables are lightly browned.
Pour flour into a saucepan. Mix the contents well. Continue frying for a couple of minutes. Pour a little broth from the pan into the vegetables in flour. Stir the mass continuously during the process. Season with salt and pepper. It is especially delicious to use chopped paprika at this stage.
Transfer the contents of the saucepan to a common saucepan with soup. After mixing, cook the treat for another 12-14 minutes.
Whisk two raw egg whites well. They should be covered with a thick foam. Add sour cream and a little broth from the soup to them. Repeat whipping. Pour the sour cream-yolk mass into a saucepan. Turn off the stove heating immediately afterwards.
Cover the bowl with the lid. Let it brew for 10-12 minutes. This step-by-step recipe allows you to cook a very unusual hearty soup at home.
