A souper source of fibre
As you probably know by now I drink celery juice everyday. At times and i mean a lot of times i have celery either left over or celery that i feel isn't fresh enough to juice. With that being said I decided to make some soup with it. It was my first time making celery soup and it was delicious.
I topped it with some peppery pitta croutons for texture and added interest. I used wholemeal pittas.
This soup is full of fibre. Only season the soup after blending. It might not be necessary to add salt, however pepper is always a good idea.
Ingredients
Olive oil
1 leek
1 onion
1 ½ heads of celery
3 cloves of garlic
1.5 litres vegetable stock approx
1 tbsp sage/ thyme/ rosemary
Season with sea salt and cracked black pepper to taste
For the croutons
1 wholemeal pitta
Olive oil
Sea salt and cracked black pepper
A sprinkle of whichever herb you are using in the soup
Directions
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Prepare the vegetables. Cut the top and bottom of the leek and wash thoroughly to remove any dirt. Roughly chop. Do the same with the celery. Roughly chop the celery and onion.
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Heat the oil in a medium sized pot and add the celery, leek, onion and garlic. Cook off until they soften and become translucent.
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Add the vegetable stock. Bring to the boil and then let simmer for 25 minutes.
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Finish off the soup with fresh herbs and blend until smooth. If you need more stock add a little at a time until it's as you like it.
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For the croutons slice the pitta into match sticks (it's not essential but they do look good) add them to a bowl and drizzle with olive oil. Season with salt, pepper and fresh herbs. Bake in a preheated oven at 200 for 8 minutes.