Celery Soup
Celery Soup is an easy and delicious recipe that is great for fall. You can make a large batch and freeze for later. Enjoy!
Approved for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 medium sized leeks – chopped
- 1 1/2 celery stalks – chopped
- Leaves from the celery stalks (optional)
- 6 cups vegetable or chicken broth
- 2 medium sized turnips – peeled and diced
- Kosher or sea salt – to taste
- freshly ground black pepper
Preparation
Step 1
Put the oil in a large soup pot over medium heat, then add the leek and celery. Sauté for about 5 to 6 minutes and keep stirring often. Cover the pot in between stirring if necessary.
Step 2
Add the celery leaves (if using) and cook for another two or three minutes.
Step 3
Add the broth and bring to a simmer.
Step 4
Next, add the chopped turnips and continue to simmer. Stir occasionally until turnips are soft.
Step 5
Add some salt and pepper to taste. Once the turnips are cooked, remove from heat and blend with an immersion blender, or place in a traditional blender to puree until smooth.
Step 6
You can serve the soup as is or with IP Croutons.
Step 7
Enjoy!
