Looking for the perfect Spring soup recipe? Look no further! Try this bright and fragrant recipe. It will leave you feeling happy and satisfied.
Seasons: WildFit Summer, Fall and Spring
Prep Time: 5 minutes.
Cooking Time: 30 minutes.
Makes: 4 servings
4 Tablespoons olive oil
1 medium onion, chopped
2 leeks, cleaned, with white and light green parts, chopped
8 stalks celery, chopped
4 garlic cloves, minced
2 cups celery leaves, roughly diced
4 cups chicken or vegetable broth
2 tsp salt
2 cup full-fat coconut milk
Garnish: Celery leaves, black pepper and paprika
Equipment: Immersion blender
Heat the oil in a large pot on medium heat. Add the diced onion, leek and celery and sauté for 10 minutes.
Add the garlic and sauté another minute or two, until fragrant.
Add the stock, leaves and salt to the pot. Increase the heat to high and bring to a boil, then reduce the heat to low and cover the pot. Simmer for 20 minutes.
Remove the soup from the heat and add the coconut milk. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a high-powered blender to blend until creamy.
Serve the soup, garnished with celery leaves and a sprinkle of black pepper and paprika.
Keeps well in the fridge up to 1 week and freezes well for up to 6 months.