Roasted Celery Soup Recipe
This Roasted Celery Soup recipe with garlic, onion, and coconut milk is vegan, paleo, and incredibly delicious.
Servings: 8 Servings
Calories: 196kcal
Ingredients
- 10 large celery stalks cleaned
- 4 large garlic cloves peeled
- ½ yellow onion cut into large chunks
- 2 tbsp olive oil
- ⅛ tsp kosher salt
- ⅛ tsp black pepper
- 8 cups vegetable stock or chicken stock
- ¾ lb Yukon Gold potatoes cut into large dice
- 13.5 oz can coconut milk
- kosher salt to taste
- black pepper to taste
- crushed red pepper flakes for garnish (optional)
Instructions
- Preheat oven to 350ºF.
- Place the celery, garlic, and onion on a large-rimmed baking sheet and drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for 45 minutes.
- While the vegetables roast, bring the vegetable broth to a boil and add the potatoes. Boil for 8-10 minutes, or until very tender. Add the celery mixture to the broth. Allow to cool slightly.
- Working in batches, puree the soup and pour into a clean stock pot. You can also pass through a fine mesh sieve if you'd like the soup to have less texture.
- Add the coconut milk and heat over medium heat until the soup is hot, stirring occasionally. Season again with salt and pepper to taste. Sprinkle a little chili flake before serving.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Sodium: 798mg | Fiber: 2g | Sugar: 3g
