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Vegan Cream of Celery Soup

Saturday, 05 September 2015 00:00  by Yolanda F.

I’d like to interrupt your originally scheduled snacking program and remind you of a vegetable often cast aside as a garnish, for instance, to buffalo wings or as a vessel for your favorite dip. I can’t urge you enough to take a look at what celery can do for you, then start eating more of it immediately.

If you’re trying to lose weight, eat more celery. It’s full of water and contains only 10 calories per large stalk. Eat it raw, make soup out of it, add it to stir-fry, salad, juices, smoothies and wherever possible.

If you have pain in your joints, lung issues like asthma, acne or stress, eat more celery!

If you have anxiety, insomnia or stress, eat more celery because the minerals it contains, such as magnesium, soothe the nervous system. It also balances your alkalinity; protecting you from problems acid creates, such as cancer.

If you eat a celery-based snack in the evening, your digestive system will be happier and you will sleep better.

If I haven’t said it already, eat more celery! Here’s one delicious and comforting way to incorporate it into a vegan meal.

Ingredients:

  • 1 Tablespoon vegan Margarine, such as Earth Balance Buttery Sticks
  • 1-1/2 tsp Oil of your choice
  • ½ Onion, sliced
  • ½ of a full bunch of Celery, reserve the leaves
    (If you can find Celery Root, this will only add to the flavor)
  • (Optional: for a thicker soup, add 1 small peeled Potato, diced)
  • 1 small Bay Leaf
  • 2 C Vegetable Broth
  • 1 C Water
  • ½ C Almond or Coconut Creamer (such as SO Delicious!) or canned Coconut Milk
  • ½ C fresh Parsley, chopped
  • ⅛ tsp Celery Salt
  • Salt and Pepper, to taste

Ingredients for the topping:

  • 1 large Shallot, sliced
  • 1 tsp Oil of your choice
  • Celery Leaves

Instructions:

  1. In a large stockpot, add the margarine and oil to a hot pan. Add onions and celery, (If you are adding celery root and/or a potato, this would be the point where you would add them), sautéing until tender. About 8-10 minutes.
  2. Meanwhile, in a small skillet, add 1 tsp of oil and the shallot. Fry until tender and golden. Remove to a paper towel, blot and allow them to dry until they become crispy.
  3. To the now tender vegetables, add the broth, water, bay leaf and celery salt. Boil for 10 minutes.
  4. Reduce heat to simmer and add the creamer or coconut milk. Cook for another 10 minutes.
  5. Cool, remove the bay leaf and add the herbs before pureeing in a blender or food processor. Hot liquids will expand and force the lid off of the blender. It is best to cool and puree in 1 C batches. Place pureed mixture back into the pan to heat through.
  6. Top with the crispy fried shallots and celery leaves, if desired.

Source: The Veg Life.com

Serves: 4 C

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