Celery Creamy Detox Soup



  • 1/2 celery, washed and chopped
  • 3 sliced ​​onions
  • 1/4 cup corn
  • 1/2 peeled kombu seaweed
  • 1 or 1/2 tablespoon of olive oil
  • sea ​​salt
  • Leave of Daphne

Cook the onions in the pan with olive oil and sea salt for 10 minutes until they turn pink. Add the celery, bay leaves, seaweed and water to cover half the amount of vegetables. Cover and cook on medium heat for 20 minutes. Remove the moss and bay leaf. Mash the vegetables until they have a creamy consistency. You can add a little more water to get a lighter texture. Add the corn, mix and cook on low heat for 5 minutes. You can serve it hot or wait until it cools down.

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