Soup-A-Star Celery

Now this is a story about celery,
It's green, it's lean and grows from a seed.
Your blood, if it's feeling the pressure,
Masticate a stalk and it could lesser.
Feeling heavy? Getting your goat?
This diuretic relieves your bloat.
Life can sometimes make us tense,
Celery's relaxing- it's immense!
Limbs are swollen or inflamed?
"I can fix that!" Celery proclaimed.
Full of water and insoluble fibre
No laxatives will you need a prescriber!
Stomach ulcers concerning your thoughts?
Eat some celery, fool! Weren't you taught?!
Rich in vit A, give your eyes a treat
Chewing a stalk improves life between the sheets!

Do you like my celery rap? I ain't even lying. Celery is really bloody good for you. It's is rich in vitamins and antioxidants, has a wealth of health benefits and has been used and recommended for nervous disorders, inflammation, digestion, lowering blood pressure, cholesterol, reducing the risk of breast cancer AND has been claimed to release pheromones when you chew it, so can even assist arousal. Oh my!

So, I had a large bunch of celery in my veg box last week, personally I'm not a big fan of chewing stalks of celery, especially if it's stringy, and I don't think it will freeze well for sauce enhancements. I do however like the flavour of celery, it's the texture and effort involved in eating it raw that I can't be doing with, so I decided to use this amazing apiaceae to make a soup. Vegetarians delight! Mine was not veggie, but switch my homemade, Christmas leftovers game stock for vegetable stock and you're laughing. It's really quite yummy, cheap and simple, and with all those marvellous benefits, you can't help but feel good after dinner.


1 onion, diced
1 bunch celery, roughly chopped
2 gloves garlic, sliced
1/2 leek sliced
enough veggie, chicken or game stock to cover your veggies
bunch parsley, roughly chopped
a little oil
salt & pepper

  1. Heat some oil in a large saucepan. Throw in your onion and gently soften for a minute or two
  2. Add your garlic, leek and celery and soften for 5 - 8 minutes.
  3. Pour over your stock and bring to the boil. Once boiling, throw in your parsley and simmer for 30 minutes.
  4. Once matured, blend in a food processor or using a stick blender.
  5. Serve with warm bread, (I used Glebe Farm's Gluten Free Warm Bread & Pizza Mix), a dollop of crème fraîche, a grind of black pepper and a drizzle of basil oil. Heavenly.


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