Celery leaf soup

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Celery leaf soup is not something you think of making every day. Celery leaves are very aromatic and should not be discarded in any case; and the celery root is a story for itself. It is no coincidence that celery is white – it carries that colors traits. On its own, it’s not overly attractive – but when mixed with the right flavors, all the shades of its palette are revealed.

Celery can be eaten fresh, cooked, fried, baked; it is most common in salads, but its full potential is reached with cheese, hummus, peanut butter, in risotto, or: in soup. That is why today we share with you this healthy and delicious appetizer.

Celery leaf soup ingredients

One leafy celery
A bit of fresh ginger
Bay leaf
One onion

Saute onion and chopped celery stalks in olive oil altogether with bay leaf and pepper. Add celery leaves and chopped ginger. Cook for ten minutes on low heat. Lastly, add salt and blend.

Celery is widely known as a light and low-calorie option for a snack, salad or a smoothie supplement – but it is also rich in potassium, vitamin A and vitamin C, so its natural powers shouldn’t be underestimated. In order to make the best use of all these nutrients, we have a few tips for you:

  • Avoid buying celery with yellowish or brown leaves. Choose those that have as green and fresh leaves as possible.
  • Chop it just before cooking or serving. Chopped celery which is stored even for a couple of hours is already losing its nutritional value.
  • Do not cook celery in boiling water, but over a low heat to keep its taste and nutrition.

From now on, every Wednesday we will publish a new recipe on our website, conceived in the kitchen on the slopes of Fruska gora. Enjoy!

Find more of our delicious recipes and check out about Zu Tisch TV show ARTE filmed in Fruska gora.

The TV show Zu Tisch Vojvodina will premiere on 4th of December!

Text and photo:
Alisa Dinjaški