Soups and stews
ChefMona Qasim
Spanish Celery Soup
Celery lends a wonderful flavor to dishes. Here is a method to prepare Spanish celery soup—great for healthy eating, weight management, or as a side to mains. Enjoy!
Ingredients
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- 1/2 bunch celery
- 1 medium potato
- 1 medium zucchini
- 2 large carrots
- 1 small dry onion
- 4 garlic cloves, crushed
- 1/2 cup corn kernels, cooked or ready to cook
- 1/2 cup thin green beans, ready to cook
- 1/2 cup peas ready to cook
- 2 vegetable stock cubes
- Salt to taste
- A pinch of ground ginger
- A pinch of black pepper
- A pinch of ground cumin
- Olive oil
Method
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- Wash the vegetables and cut them into cubes. Put a little oil in a pot and sauté the crushed garlic until it softens slightly, then add the onion. Add the celery and stir briefly.
- Add the green beans first, then the carrots, then the remaining vegetables, stirring. Add the vegetable stock cubes, then the spices and salt and stir. Then add 1.5 liters of water, or more or less as needed.
- Remove the Spanish celery soup from the heat when the vegetables are cooked and the broth has thickened slightly.
Recipe tags
Soups and stewsInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
