Celery And Coconut Cream Soup Recipe

Recipe By Slurrp

This creamy and flavorful soup combines the freshness of celery with the richness of coconut cream. It is a comforting and nutritious dish that is perfect for any time of the year. The celery adds a subtle crunch and a mild, earthy flavor, while the coconut cream adds a creamy and slightly sweet taste. This soup is easy to make and can be enjoyed as a light lunch or a comforting dinner. Serve it with a crusty bread or a side salad for a complete meal.

3.6
24 Rating -
Rate
15minstotal
15m.total
Celery And Coconut Cream Soup
plan
Bookmark

ingredients serve

Ingredients for Celery And Coconut Cream Soup Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 1 cup Chopped Celery
  • 1 cup Vegetable Broth
  • 1/4 cup Coconut Cream
  • As required Salt And Pepper To Taste
  • as required Chopped Celery Leaves Or Additional Coconut Cream For Garnish

Directions: Celery And Coconut Cream Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, and sauté until onions are translucent.
  • STEP 2.Add chopped celery and cook for a few minutes until slightly softened.
  • STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 15-20 minutes, until celery is tender.
  • STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 5.Return the soup to the pot and stir in coconut cream. Heat gently until warmed through.
  • STEP 6.Season with salt and pepper to taste. Serve hot and garnish with chopped celery leaves or a drizzle of coconut cream, if desired.

Cooking Tips

  • For a richer flavor, you can sauté the celery and onions in butter instead of olive oil.
  • If you prefer a chunkier soup, you can blend only half of the soup and leave the other half as is.
  • To make it a heartier meal, you can add cooked chicken or shrimp to the soup.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup gently on the stovetop or in the microwave, stirring occasionally.
  • Serve the soup hot with a side of crusty bread or a salad for a complete meal.
Nutrition
value
321
calories per serving
31 g Fat4 g Protein7 g Carbs9 g FiberOther

Current Totals

  • Fat
    31g
  • Protein
    4g
  • Carbs
    7g
  • Fiber
    9g

MacroNutrients

  • Carbs
    7g
  • Protein
    4g
  • Fiber
    9g

Fats

  • Fat
    31g

Vitamins & Minerals

  • Calcium
    36mg
  • Iron
    2mg
  • Vitamin A
    352mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    36mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    85mg
  • Selenium
    3mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp