Soup with Celery & Coconut


  • 500 g celery (peeled)
  • 6-8 large celery stalks (including leaves)
  • 5 dried lime leaves
  • 1 teaspoon dried lemongrass
  • 400 ml (1 cup) water
  • 400 ml (1 cup) coconut milk
  • 1 teaspoon sea salt

Dried lemongrass needs to be softened before cooking. If you have time, leave it to rest in a small amount of water (overnight/a few hours or as long).

Wash and peel the celery. With a sharp knife you will need to cut off all the cut root parts and remove the bark. Cut up the remaining white root and place in a medium baking dish.

Roughly chop the celery stalks, including all the leaves, and then soak them in water, coconut milk, salt and add them to the pot with the lemongrass.

Turn on the stove and start boiling.

Put the lime leaves in the tea infuser ball and drop it into your pot. The reason to do this with an infuser ball is because you need to remove the lime leaves before mixing. They are used for flavor, not food.

When your soup starts to boil, lower the temperature and simmer gently for 25 minutes.

Stir and garnish with a few chopped celery leaves to make a creamy soup.

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