Celery puree soup - prepared with benefit. How to make healthy celery puree soup Celery puree soup with cream

Ingredients:

celery root (medium) – 1 pc.;
potatoes – 4-5 pcs.;
garlic – 2 cloves;
shallots – 1 pc.;
onion – 1 pc.;
heavy cream – 120 ml;
chicken broth – 2.5 l;
butter – 30 g;
bay leaf, salt, pepper - to taste.

Preparation

Finely chop the onion, chop the garlic and fry them in butter. Peel the celery and cut into small cubes, and also cut the potatoes. Add the root to the frying pan with the onion, add a little water or broth and simmer under the lid for 5-7 minutes. Now transfer everything from the frying pan to the pan, add the potatoes, pour in the broth and cook until done. About 5-7 minutes before the end of cooking, add a bay leaf; when the soup is cooked, you will need to remove it. So, pour the soup into a blender and grind until pureed. After this, pour the resulting puree into a saucepan, add cream, salt, pepper to taste and bring to a boil, stirring so that the soup does not burn. Cream of celery root soup is ready. Before serving, you can add some chopped herbs to it.

Celery stalk soup

Ingredients:

stalks of petiole celery – 4 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
broth - 1 l;
butter – 30 g;
cream 15% fat – 200 ml;
soft processed cheese – 1 pc.;
garlic – 1 clove;
bay leaf, salt, dried basil - to taste;
white bread - 1 slice.

Preparation

Grate the carrots, finely chop the onion, and cut the celery stalks into small pieces. Melt the butter in a frying pan, fry the onion in it for about 3 minutes, then add the celery, fry everything together for another 5 minutes. Lastly, add the carrots, add a little salt and cook for another 3 minutes.

Pour the broth into the pan, bring it to a boil, pour in the roast, add bay leaves and dried basil to taste and cook over medium heat for about half an hour. During this time, the celery should become soft. Now the soup needs to be pureed, this can be done with an immersion blender. After this, pour the cream into the pan, bring the dish to a boil and add the processed cheese grated on a coarse grater. Cook until the last ingredient has dissolved. Now we taste it, if necessary, add salt and pepper. Puree celery soup goes well with white bread croutons. To prepare them, cut off the crusts from a piece of white bread, divide it into 2-3 parts and dry the resulting pieces in a frying pan without oil. Rub each crouton with garlic.

Celery root and stalk puree soup with smoked brisket

Ingredients:

Preparation

Peel the celery root and cut it into cubes along with the stalks. Transfer them to a saucepan with broth and cook over low heat until the vegetables are cooked. Cut the brisket into strips and fry in vegetable oil until crispy. When the celery is ready, puree the soup, add cream, bring to a boil again, add salt and pepper to taste. Before serving, place a little fried brisket and a couple of parsley sprigs on each plate.

Cream of celery root soup

The soup fits perfectly into any menu; it is convenient to prepare it in advance and before serving, just dilute it with broth to the desired consistency and add cream.

RECIPE FOR CREAM SOUP FROM CELERY ROOT

NECESSARY:

A piece of celery root (weighing about 500-600 g)
White part of one small leek or one small onion
3 medium sized potatoes
2 cloves garlic
3-4 cups chicken broth (water)
80-100 ml cream
1 tbsp. l. butter for frying
Salt, pepper to taste
1 bay leaf

HOW TO COOK:

1. Chop the onion and garlic and fry together in oil until light golden brown in a heavy-bottomed pan.

2. Peel the celery root and cut into medium-sized pieces. Peel the potatoes, cut into cubes. Add celery and potatoes to the onions and garlic, sauté everything together a little, add hot broth or water. Add enough liquid to just cover the vegetables. Bring to a boil, add salt and bay leaf. Reduce heat and simmer until soft, 20 minutes.

3. Puree thoroughly with a blender, first removing the bay leaf. Pour in the cream, bring to a jellied consistency, adding broth or water. Warm up.

4. Serve sprinkled with chives or parsley.

I will not list the advantages and benefits of celery. I will only say that this vegetable is very rich in vitamins and easily digestible microelements. Due to its low calorie content, celery is often used in the preparation of all kinds of diets, and also has medicinal properties.

Since the preparation of the soup will be quite quick, the vegetables should be prepared in advance.
First, let's peel the celery root. To make it easier to clean (it’s hard), I first cut off the “butt”, place the celery with a flat cut on a board and then use a sharp knife to cut off the rest of the peel in a circle.

I cut the already peeled celery into circles, and then into arbitrary cubes. The most interesting thing is that the finer you cut it, the more aromatic substances it releases during cooking, keep this in mind.

Now let's prepare the remaining vegetables - onions, carrots, potatoes and a couple of cloves of garlic - peel them. Then wash and chop - however you like, you still have to puree everything later.

Now heat the olive oil and butter in a thick-bottomed pan - and first fry the chopped onion until softened, and then, adding carrots and garlic, fry everything together for another 2 minutes.

The next step is to add chopped potatoes and celery.
Pour in the broth so that it covers all the vegetables. Add salt to your taste and leave to cook until soft. Since the vegetables are cut into small pieces, they will cook quite quickly - in about 5-7 minutes.

Then remove from the heat and grind (puree) in any way convenient for you - with a regular or immersion blender.

Return the pan to the heat and pour the cream into it. Boil everything together for another 2-3 minutes over low heat, stirring constantly. Be careful at this stage - don’t get burned - the soup begins to boil and constantly strives to splash hot mass.
Taste for salt and add if necessary. Season with your favorite spices - for example, I add a pinch of nutmeg.

Celery puree soup has an excellent taste and a very pleasant aroma. It goes well with meat ingredients. This version of the soup is widely used for preparing vegetarian and lenten dishes. Sour cream or cream gives such soups a special tenderness.

Puree soup with the addition of celery is very healthy. After all, celery contains a lot of fiber, vitamins, and essential oils. Our body spends more calories digesting celery than it receives in the end, which is why celery is widely used in various dietary dishes.

Cream of celery soup is very easy to make. There are many recipes that will tell you how to prepare a simple and healthy soup even in 30-40 minutes.

How to make celery puree soup - 15 varieties

This soup is perfect for every day lunch for the whole family. It is easy to prepare, and ingredients for it can be found in every refrigerator.

Ingredients:

Celery root - 200 g
Medium potatoes - 5 pcs.
Cream - 100 g
Cauliflower - 150 g
Carrots - 1 pc.
Patisson - 1 pc.
Onion - 1 pc.
Greens - a bunch
Broth - 1.5 l

Preparation:

First, fry the onion in a saucepan with a thick bottom, then add diced vegetables and herbs to it, mix and simmer for a while over low heat.

When the vegetables are ready, without removing from the stove, grind the contents of the saucepan with a blender, while simultaneously adding the previously prepared meat broth.

When the puree is thick, add warmed cream - and voila - our puree soup is ready!

Experienced chefs advise that when preparing such a puree soup, you should try to ensure that all the vegetables are cut into approximately equal cubes - then they will cook at the same time, and they will also retain more vitamins.

Those who don’t eat meat love to prepare this soup, because puree soup with celery has enough vitamins to maintain health. And besides, it's delicious.

Ingredients:

Water - 2-3 l
White cabbage - 0.5 kg
Petiole celery - 0.5 kg
Sweet pepper - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
Tomato - 2 pcs.
Vegetable oil for frying

Preparation:

Cut the celery into pieces and throw into boiling water, cook over medium heat. Chop the onion and carrots and lightly fry them in a frying pan.

Chop the cabbage and add to the celery. Remove the skins from the tomatoes and also throw them into the water.

Send the chopped peppers there, add the roast at the end, and add salt to taste. Grind in a blender and serve with rye crackers.

This soup has a wonderful aroma and delicate consistency. Easily suitable for a holiday dinner.

Ingredients:

Fresh fennel - 2 tubers
Celery - one root, one stalk
Medium potatoes - 4 pcs.
Onion - 1 pc.
Garlic - 2 cloves
Chicken broth - 1 l
Parmesan - 30 g

Preparation:

Cut the fennel and celery and potatoes into cubes, chop the onion and garlic. In a thick-bottomed saucepan, sauté onion and garlic, add fennel and celery and simmer lightly. Then add chopped potatoes.

Pour in the broth and cook for 15-20 minutes. Grind everything with a blender, you can decorate with herbs - and the soup is ready.

Just before serving, you can sprinkle the creamy soup with Parmesan - it will be even tastier.

To prevent the peeled celery root from darkening, it should be placed in slightly acidified water.

This soup is very tender and aromatic, and children also like it. The delicate celery puree soup is very simple to prepare and takes minimal time.

Ingredients:

Celery root - 500 g
One onion
Medium potatoes - 3 pcs.
Garlic - 2 cloves
Chicken broth (or water) - 3-4 cups
Cream - 100 ml.
A piece of butter for frying
Salt and pepper to taste

Preparation:

Fry onions and garlic in a saucepan with a thick bottom. Add diced celery and potatoes and fry everything a little.

Then pour in the broth (to cover the vegetables) and cook for about 20 minutes. Grind everything thoroughly with a blender and finally add cream and remove from heat.

Then decorate with greens.

This recipe is not only quick, but also very simple, because to prepare such a soup you will need a minimum of ingredients and effort, but the result will please you.

Ingredients:

One large celery root
Four large potatoes
Two bulbs
A couple of cloves of garlic
Half a glass of cream
30 g butter
Bay leaf, pepper, salt, parsley

Preparation:

Finely chop and fry the onion and garlic in butter in a saucepan with a thick bottom.

Then add diced potatoes and celery root and simmer a little. Pour hot water to cover vegetables.

Cook until tender, and at the end add salt and pepper and add a bay leaf. Then grind everything with a blender (do not forget to remove the bay leaf) and add cream.

Bring to a boil again and the dish is ready.

The subtle aroma of tomatoes and cilantro only emphasizes the merits of this dish. The soup, although lean, is quite filling.

Ingredients:

Tomatoes - 4 pcs.
Carrots - 2 pcs.
Petiole celery - 2 stalks
Onions - 1 piece,
Young garlic - 0.5 heads
Rice - 20-30 g
Cilantro - 0.5 bunch
Dill - 0.5 bunch
Ghee
Salt, pepper to taste

Preparation:

Finely chop the onion and carrots, cut the celery into small cubes.

Saute the onion in a small amount of oil, add carrots to it and simmer everything a little.

Peel the tomatoes, chop and add to the vegetables, add salt and simmer covered for 10 minutes. Then add hot water and bring to a boil.

Add rice to the soup (you can boil it a little first) and celery. Cook everything until the rice is ready.

Season the soup with spices, dill and garlic. Use a blender to puree the soup. Bring to a boil and turn off. Serve with cilantro.

This soup is also easy to prepare, and it is also perfect for a Lenten menu or people on a diet. This dish will certainly provide a surge of strength and energy.

Ingredients:

One large celery root
One large carrot
One onion
100 g cauliflower
Olive oil
Coconut cream (can be replaced with coconut milk)

Preparation:

Fry the onion in olive oil, add the diced potatoes and celery root and add enough water to cover the vegetables.

Cook until done - 15-20 minutes. Then we grind everything with a blender and add coconut cream, salt to taste and bring to a boil again.

A hearty soup, a wonderful aroma and a good mood - you will have it all, just use this simple recipe.

This soup is very filling and tasty.

Ingredients:

Beef - 400 g
Bell pepper - 3 pcs.
Tomatoes - 3 pcs.
Carrots - 1 pc.
Onion - 2 pcs.
Potatoes - 3 pcs.
Garlic - 3 cloves
Celery greens - 60 g (bunch)
Coriander - 1 tsp.
Oregano - 1 tsp.
Ginger - 1 tsp.
Ground black pepper, salt - to taste
Olive oil
Basil

Preparation:

First, boil the meat. Chop all the vegetables and place on a baking sheet, sprinkle with chopped celery, sprinkle with olive oil, add spices and stir.

Bake in the oven for 40-45 minutes at 180 degrees. Place the prepared vegetables in a bowl and puree with a blender.

Dilute the puree with beef broth and beat again with a blender. Serve with pieces of boiled beef, garnish with basil.

For lovers of legumes, this soup is just right - it cooks very quickly, is very tasty and satisfying to eat, and most importantly - healthy!

Ingredients:

Lentils - 200 g
Carrots - 1 pc.
Potatoes - 5 pcs.
One stalk of celery
Paprika
Turmeric
Ground ginger
Ground black pepper

Preparation:

Cut carrots and potatoes into cubes and place in a deep bowl. Add turmeric, paprika, ginger, pepper and salt there and mix.

Then we put the vegetables into the steamer. In the meantime, chop the celery randomly, add it to the steamer with other vegetables and wait until done.

Take the vegetables into the steamer, put lentils in their place (they should be pre-soaked in water for a day) and cook in the steamer for 15 minutes.

While the lentils are cooking, grind the main vegetables in a blender. To make this process easy and quick, you can add a little water.

Then add the prepared lentils to the puree and bring to a boil. Before serving, it is recommended to add a little sour cream or cream to this soup.

This soup will not only be very tasty, it is also low in calories. And children love it very much for its delicate milky aroma.

Ingredients:

Celery stalks - 4-5 pcs.
Carrot
Bulb
Cream - 150 g
Butter - 20-30 g
Liter of broth
Clove of garlic
Greenery
Favorite spices

Preparation:

Chop celery, onion and carrots. In a frying pan in butter, first fry the onion, then add carrots and celery.

Add the fry to the pan with the broth and cook for 10 minutes. Grind everything with a blender and cook for another 5 minutes.

At the same time, take a raw egg and beat it thoroughly, then carefully pour it into the soup, stirring it constantly.

When the egg is cooked, pour in the cream, add salt and spices and bring to a boil. Remove from heat and let steep for about 10 minutes - and the puree soup is ready.

A wonderful summer soup made from seasonal vegetables with a spicy aroma, slightly sweet and also easy to prepare - even a beginner in the kitchen can handle it.

Ingredients:

Celery root 400-500 g
Zucchini
Big carrot
Potatoes - 5 pcs.
Eggplant (peeled) - 1 pc.
Garlic - 2 cloves
Sage
Broth (water)

Preparation:

The trick to this recipe is to bake everything in the oven first. Cut the vegetables into cubes and throw on a baking sheet, pour in olive oil and salt, mix everything.

You can sprinkle with sage - this seasoning is very suitable for this recipe. Bake in the oven at 230 degrees for 45 minutes - the vegetables should caramelize.

Afterwards, put all the vegetables in a mixer and add a little broth or water and chop. When the puree is thick, dilute it with the rest of the broth.

When serving, add a little cream or sour cream to each bowl of puree soup.

This soup is very healthy, flavorful and tender. Pumpkin and celery go well together in this dish. Just cook it once and never give up this recipe.

Ingredients:

Pumpkin - 500 g
Medium potatoes - 5 pcs.
Cauliflower - 200 g
Celery - 200 g
Carrots - 1 pc.
Butter - 1 tablespoon
Favorite greens
Salt and pepper to taste

Preparation:

Peel the potatoes and carrots and cut them into small cubes, put them in a saucepan and fill with water so that it covers all the vegetables plus one centimeter on top.

Then add salt and pepper, add butter (can be replaced with vegetable oil) and cook until soft. It is necessary that half of the water boils away.

Beat everything with a blender and boil. At the end add greens.

Pumpkin seeds are the perfect addition to this soup. They need to be fried in a dry frying pan and sprinkled with puree soup just before serving - their aroma will enhance the pleasure of eating.

A wonderful, aromatic and tasty way to lose weight is about creamy soup with celery. A minimum of calories, but a maximum of benefits are perfectly combined in this dish.

Ingredients:

Chicken fillet - 2 pcs.
Carrots - 2 pcs.
Potatoes - 3 pcs.
Fresh basil - 40 g
Celery stalk
Walnuts - 50 g
Salt to taste

Preparation:

Cut all vegetables except potatoes into cups and place in a bowl. Place diced fillet on top of them and add salt.

Add water (to cover the vegetables) and cook for 30 minutes. After we grind it into a puree with a blender, you can add a little broth or water.

Bring to a boil again, then add the basil pieces and remove from heat. Before serving, garnish with basil and sprinkle with nuts.

Vegan Zucchini and Celery Soup

A very suitable recipe for vegans using seasonal vegetables. It cooks quickly and eats even faster.

Ingredients:

Medium zucchini - 1
Celery stalks - 3-4 pcs.
Onion - 1 pc.
Carrots - 1 pc.
Garlic clove
800 ml water
Salt pepper
Bunch of parsley
Olive oil - 20 g

Preparation:

Zucchini and celery must be cut into cubes, add water, salt, and put on fire.

Until the water boils, fry onions, carrots and garlic in sunflower oil.

When the frying is ready, mix it with the soup, then add parsley, pepper and cook the soup until all the ingredients are ready.

When the vegetables are soft, remove the soup from the heat and blend it in a blender.

A very hearty and nutritious soup with a subtle aroma of nutmeg. Suitable for lunch every day.

Ingredients:

Peas - 150 g
Celery - 200 g
Carrots - 1 pc.
Onion - 1 pc.
Vegetable oil - 40 g
Nutmeg - 5 g
Mole and pepper to taste

Preparation:

The peas must be washed and soaked in water for 5 hours. Boil the peas until they are completely softened (about 3 hours).

Fry onions, carrots and celery in a frying pan in vegetable oil and add this frying to the peas.

Add nutmeg, then puree everything in a blender. Dilute to the desired thickness with water or broth. Boil again and the soup is ready.

This wonderful light celery soup is good for your figure and contains no fat - cook with pleasure!

Celery soup for weight loss is made from fresh vegetables and does not contain animal fat, starchy vegetables or grains. Of the so-called foods that are harmful to your figure, dietary celery soup contains only a cube of vegetable broth and two teaspoons of good olive oil, which, you see, cannot greatly affect the calorie content of one serving.

A hot first course without fat, practically without salt, can be eaten 3-4 times a day, but it is worth noting that it is difficult to lose weight on soup alone. You should include a portion of lean meat, cottage cheese, and boiled eggs in your daily menu, but it’s better to say goodbye to cereals and bread while losing weight.

2 liters of filtered water;
800 g stalk celery;
500 g young cabbage;
150 g onions;
200 g cauliflower;
80 g bell pepper;
80 g tomatoes;
10 ml olive oil;
5 g ground turmeric;
5 g ground red paprika;
1 cube of vegetable broth;
salt, bay leaf, lemon, black pepper.

We start traditionally by chopping the onion. Then measure out two teaspoons of high-quality olive oil and pour it into a thick-walled pan or deep roasting pan. The container must have a tight-fitting lid.

Then throw the chopped onion into the heated oil, add a tablespoon of water, and sauté for 3-4 minutes.

The onion should become translucent, but not burn; if the moisture leaves and the onion is still not ready, then add a little more water.

Shred young white cabbage into thin strips and add to the rest of the ingredients.

Now it’s the turn of the vegetable that gives the soup its name, that is, celery. We cut off the lowest part of the stems near the rhizome (useful for preparing meat broth). Chop the stems and greens finely and throw them into the pan.

To give the dish a sour note, add a tomato cut into thick slices.

And for flavor, add sweet bell pepper cut into strips, preferably red, to the soup to create a rich palette of colors.

Pour cold filtered water into the pan, add 2-3 bay leaves, ground turmeric and paprika, add a cube of vegetable broth.

Close the soup tightly; it’s good if almost no boiling vapors penetrate outside. Bring to a boil, reduce gas, cook for 35-40 minutes.

Pour hot celery soup into bowls, sprinkle with freshly ground black pepper, squeeze lemon juice directly into the plate, and garnish with herbs. There is no need for salt: paprika, black pepper, lemon juice and a vegetable stock cube in the soup are enough for a rich taste.

There is no food that makes you lose weight. However, there are foods for which the body spends more energy to digest than it contains. Among these products is a wonderful healthy vegetable - celery.

Recipe 2: celery soup for weight loss (with photo)

Most people who are losing weight know about the wonderful properties of celery. This soup should become the most important dish in your diet if you are in a hurry to lose a couple of extra pounds.

Onion 1 piece
Celery 1 piece
Apples 1 piece
Rapeseed oil 2 tbsp
Vegetable broth 600 ml
Fennel 1 piece
Salt to taste
Ground black pepper to taste
Soy cream 100 ml

For cooking we need: celery, onions, apple, fennel root, vegetable broth, rapeseed oil, salt, pepper and soy cream.

Peel the onion. Grind it up. Chop the celery and apple. Grind the fennel root.

Heat oil in a pan and fry the onion. Add celery and apple, fry for 1 minute, then add broth and bring to a boil. Then cook for another 45 minutes over low heat.

Fry the fennel in oil. Add salt and pepper.

Grind all ingredients in a saucepan with a blender.

Pass the pureed soup through a sieve and pour back into the pan.

Add soy cream, salt and pepper. Top with roasted fennel and serve.

Recipe 3: stalked celery soup (step by step)

For those who prefer healthy and tasty food, I would like to recommend wonderful chicken soup with stalk celery. The recipe with photos will show how easy it is to prepare.

We will cook it in light chicken broth with the addition of potatoes, sautéed onions, and carrots. This soup turns out to be dietary, but at the same time tasty, aromatic and very healthy.

petiole celery - 5 pcs.,
potato tubers - 3 pcs.,
chicken meat (leg) – 1 – 2 pcs.,
onion - 1 pc.,
carrot root vegetable - 1 pc.,
herbs, spices, sunflower oil - to taste.

First of all, cook the broth. If we have homemade chicken, then we cut it into pieces, wash it and fill it with water. Cook this broth for several hours over low heat. We do the same with store-bought chicken legs, but cook much faster. Remove the meat from the broth, remove it from the bone and chop it.

Chop the peeled carrots into slices, and finely chop the onion and turnip.

Cut the celery stalks into strips and sauté the vegetables in oil for about 5 minutes.

Place the sauté into the soup and cook for another 5-7 minutes over low heat until the vegetables are soft.

I also advise you to prepare soup in chicken broth with red lentils, which is also easy to prepare, but turns out very tasty and satisfying. Bon appetit!

Recipe 4: Celery Stem Soup

Petiole celery (stems) - 4 pcs.
Onion - 1 piece
Carrots - 1 pc.
Butter - 2 tbsp. l.
Broth (chicken or vegetable) - 1 l
Cream (I used 10%) - 200 ml
Processed cheese (such as orbit, hope, etc.) - 1 pack.
Bay leaf - 2 pcs.
Basil (dried) - 1 tbsp. l.
Bread (white) - 1 slice.
Garlic - 1 tooth.

Finely chop the onion, dice the celery, and grate the carrots.

Melt butter in a saucepan. Fry the onion for about five minutes, add the celery and fry for another three minutes, add the carrots last, add a little salt and fry for about 5 minutes.

Add broth, bay leaf and basil to the fry. When it boils, reduce heat, cover and simmer for 30 minutes until the celery softens.

When the vegetables are cooked, transfer them to a blender, add broth and puree.

Pour back into the pan, add cream and heat for 5 minutes. Cut the cheese into pieces and gradually add until it melts. This will take about 10 minutes. Finally add salt and pepper.

Take a thick slice of bread, cut off the crusts and divide into 4 strips. Dry in a frying pan until crusty and rub with garlic.

Serve the soup. Bon appetit!

Recipe 5: Chicken Celery and Tomato Soup

While preparing my next lunch, I wanted to add something new to the usual chicken soup, and tomatoes and stem celery became that new thing. The soup, indeed, turned out to have a new taste, quite edible and tasty.

water - 2 liters
chicken breast - 2 pcs.
tomatoes - 3 large
celery stalk - 1 pc.
potatoes - 3 pcs.
onions - 1 pc.
carrots - 1 pc.
garlic - 4 cloves
dill greens
Bay leaf
vegetable oil for frying

Peeled the tomatoes and cut them into pieces. Placed it in a dry frying pan without oil and simmered until all the liquid evaporated completely. Placed the tomatoes on a plate.

I poured vegetable oil into a clean frying pan, heated and fried onions, cut into strips, and garlic, cut into thin slices. A little later I added coarsely grated carrots and a minute before the end of cooking - a stalk of celery, peeled and cut into thin slices.

At the same time, I had chicken breast cooking in a saucepan. I never cook it for a long time, about 12 minutes. I took it out of the pan, cooled it and cut it into fibers to make it more enjoyable to eat.

I put chopped potatoes in the chicken broth and cooked them completely. Placed chicken and soft tomatoes into the broth.

Then fry from the frying pan. Bring the broth to a boil, add chopped dill and bay leaf.

Recipe 6, step by step: vegetable soup with celery

The soup has an interesting taste, the zest of which is given by celery.

potatoes - 5-6 pcs;
carrots - 1 piece;
rice - 250-300 gr.;
salt - to taste;
bay leaf - 2-3 pcs.;
ground coriander - 1 tsp;
onion - 1 piece;
chicken broth - 2.5-3 liters;
rosemary - 1-2 sprigs;
celery (stems) - 3 pcs;
butter - 50-60 gr.;
hot red pepper - to taste

We clean the vegetables and start cooking. Place a piece of 50-60 grams on the bottom of the pan. butter.

Cut the carrots into small square pieces, as you like:

And pour the carrots into the pan:

Then finely chop the celery:

Add it to the carrots in the pan:

Also finely chop the onion:

We send it to the vegetables:

Chop rosemary. I don’t chop it finely; I like it when rosemary leaves float in the soup.

Pour into a saucepan.

Add 2-3 bay leaves to the vegetables:

A teaspoon of ground coriander:

Mix everything and put on medium heat. Fry until the onion is translucent, about 5-7 minutes.

At this time, cut the potatoes into medium cubes:

When the vegetables are fried and the onions become translucent:

Add potatoes to them:

And red hot pepper (can be sweet, as you like):

Stir and fry until the potatoes are soft, this will take another 5-7 minutes. The photo below shows that the potatoes have become more transparent:

Then add rice, I like to use steamed rice. Instead of rice, you can use pearl barley, whichever you prefer.

Stir and fry for just a minute so that the rice is saturated with the juices of the vegetables and warms up:

Then pour the broth into the pan, I used chicken broth, but you can replace it with fish.

Bring the soup to a boil, reduce the heat, cover with a lid and cook until the potatoes and rice are ready, it takes me about 15 minutes. You can and should serve with fresh herbs, dill and green onions.

Recipe 7: Tomato soup with celery and fish

A delicious recipe for making a simple and quick fish soup with vegetables. Because the fish fillet is cooked for a minimal amount of time, it retains its flavor and texture. It’s more likely not even a fish soup, but a soup with fish :) Moreover, this is a dietary fish soup, and chili pepper flakes can be omitted if there are contraindications.

This soup can be prepared from the fillet of any white, lean fish - pollock, hake, cod, tilapia.

White fish fillet (pollock, hake, cod, tilapia) - 1 kg
Tomatoes – 1 kg
Potatoes - 500 g
Onion - 1 large
Carrots - 1 medium
Petiole celery - 1 stalk
Garlic - 4 large cloves
Small salted fish (spicy salted) - 2 pcs.
Dried thyme - 1 tsp.
Chili flakes - 1/3 tsp.
Ground black pepper - to taste
Salt - to taste

How to prepare fish soup: salt, pepper and chop the fish fillets.

Place the fish in a bowl and set aside.

Cut large tomatoes into six pieces, and medium-sized tomatoes into four pieces.

In a saucepan, fry chopped onions, carrots and celery stalks in vegetable oil.

Grind the garlic and salt in a mortar.

Add spicy salted small fish fillets to the garlic.

Grind it too.

Fry with vegetables for 1 minute.

Add chopped tomatoes.

Add spices and simmer uncovered for 15 minutes.

Pour in water and boil. Add chopped potatoes, cook for 30 minutes.

Add fish to soup with vegetables, cook for 10 minutes.

When the fish soup is ready, turn off the heat and add chopped parsley.

Fish soup with vegetables is ready.

Bon appetit!

Recipe 8: Cauliflower and Celery Soup

A light and tasty soup for girls who diligently watch their figure.

Celery root 50 gr.
Potatoes 100 gr.
Carrots 40 gr.
Onion 40 gr.
Garlic 3 gr.
Cauliflower 50 gr.
A pinch of salt
Black pepper pinch
Dill 10 gr.
Olive oil 10 gr.

Cut celery and carrots into thin strips, potatoes into medium cubes, garlic into small cubes, and cut the onion into half rings. I had the cauliflower already prepared in advance and cut into inflorescences.

Place the celery in hot water and after 5 minutes add the potatoes.

Lightly fry the vegetables in olive oil.

Add vegetables to the pan. At the end of cooking, add spices to taste and chopped herbs.

The soup is ready. Bon appetit.

Recipe 9: dietary soup with vegetables and celery

“To eat something like this to lose weight” is the cherished dream of millions of women.

And such a product exists.

Celery is a truly unique vegetable that has a “negative” calorie content.

There are many weight loss methods based on celery.

In addition to eating the vegetable fresh, one of the generally accepted and popular ways is to prepare soup.

celery stalks – 400 g;
potatoes – 2 pcs;
carrots – 2 pcs;
white cabbage – 350 g;
onion – 1 piece;
bell pepper – 2 pcs.

Cut all the ingredients the way you like - into cubes or strips.

Fill with water and set to cook.

Bring to a boil, add 1-2 pinches of salt (no more) and cook for about 15 minutes.

You can experiment with this soup to find not only a healthy composition, but also a tasty one.

For example, you can add tomatoes, zucchini, herbs, or, conversely, exclude any product from the above list.

Some people grind the soup with a blender, turning it into a creamy paste.

In this case, after grinding the already cooked products, you can add a little low-fat cream or milk, then bring to a boil again.

The basic rule is that such celery soup for weight loss does not contain fat.