Curried Celery Soup

curried celery soup - healthy foodie - ilynsi yoga - vegetarian soups

An interesting yet delightful combination of flavors. Perfect for a breezy summer day served with low carb bread rolls. The curry flavor does not dominate your palate but adds a nice exotic touch to your meal. 

Materials: Sauce pan, knife, cutting board, wooden spoon, blender


  • 2 teaspoons olive oil
  • 1 small onion chopped
  • 1 leek
  • 1.5 pounds of celery 
  • 8 oz potatoes
  • 3 3/4 cups of vegetable stock
  • 1 bouquet garni (comprised of parsley, thyme, and bay leaf)
  • 2 tablespoons fresh mixed herbs, chopped
  • Salt
  • Pepper
  • Celery seeds
  • Garnish of choice


  • Chop small onion
  • Chop celery
  • Wash and slice leek
  • Wash and dice potatoes
  • Chop fresh mixed herbs
  • Chop garnish of choice


  • Heat the oil in a large sauce pan
  • Add the celery, leek, and onions
  • Cook for 10 minutes
  • Add the curry powder and cook for 2 minutes,
  • Stir the vegetables 
  • Add vegetable stock 
  • Add bouquet garni
  • Cover sauce pan and bring to a boil
  • Simmer for 20 minutes until the vegetables are tender
  • Remove and discard the bouquet garni and let soup cool 
  • Puree in a blender or food processor until smooth to your liking
  • Add the mixed herbs 
  • Season to taste and process briefly 
  • Return to saucepan and reheat 
  • Garnish 

Try this recipe and tag #ilynsi with a photo so I can see! Comment below and let me know what you think.


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