On one of my bi-annual trips to Crescent City to present brain-function seminars, Mason and Susan served me the precursor of this soup. It tastes good, is nutritious, and a great way to use celery, too, supposedly around since at least the mid 1600’s—although where it actually originated is open to debate.

Ingredients

  • 5 cups celery stalks, cut into one-inch slices*
  • 4 cups golden/yellow potatoes, cut into one-inch pieces
  • 4-5 cups water
  • 2 Tbsp chicken-like seasoning
  • ½ tsp salt
  • ½ tsp white pepper
  • 1 medium white onion, chopped fine
  • ½  tsp celery seed
  • 1 Tbsp coconut oil
  • 2-4 cups coconut milk, depending on desired consistency 

Preparation

Place 5 cups of water in a saucepan and bring to a boil.

Add all ingredients. Bring to a boil, cover, turn down heat and cook until soft.

When soft, place a couple of cups at a time in the blender and puree carefully. Pour into another saucepan.

A few minutes before serving add 2-4 cups coconut milk, to achieve desired consistency.

Stir and heat through but avoid boiling. 

Serve

Ladle into soup mugs or bowls. 

 

* Celery is a member of the plant family Apiacae. It is commonly used as a vegetable; the celery seeds often used as a spice. It is considered a low-carb, low-calorie food, fat-free food, which can help you maintain your weight. Because it is composed of over 90% water, it can help you feel full and satisfied without contributing many calories. Fresh celery sticks are good eaten as is or dipped in hummus. Celery also makes a good ingredient in soup or other cooked dishes. It boasts potassium, calcium, Vitamins A and K, and the B vitamin folate among its list of micronutrients. And dietary fiber, of course.

References (accessed March 2015)

http://www.livestrong.com/article/89671-celery-nutrition-information/

http://en.wikipedia.org/wiki/Celery