Celery Soup

Snow is falling, and I’m not leaving the house. I’m trying to figure out and decide what to do with the lonely 3 stalks of celery I have in the fridge. Celery is so underrated. It’s absolutely delicious and the texture / crunch is just top notch.

So, let’s make some cozy and comforting celery soup.

Ingredients:

3 celery stalks & leafs

1 medium onion, chopped

1 can of garbanzo beans

5 cloves of garlic, sliced

Cilantro

Lemon

Greek yogurt

Vegetable stock - rich & delicious kind

Fly by Jing Szechwan Gold chili oil

Method:

Heat 1 tbs oil in a pan, add garlic and chili oil to taste. Let fry until golden brown and crispy. Remove from pan and set aside. Wipe out pan.

Stir some yogurt, salt and lemon juice as a topping in small bowl. Add celery leaves and cilantro to small bowl, add lemon juice and salt on top. Stir and set aside.

Add EVOO to pan, sauté onion and celery, add S+P,  cook until softened but not browned. Add chickpeas and vegetable stock and bring to a boil. Reduce heat and simmer for ~5 minutes until chickpeas are warmed through.

Divide soup among bowls, add a dollop of yogurt, then top with cilantro-celery salad, reserved garlic and chili oil.

Day 2 leftover soup was even better. I decided to add some alphabet pasta in for fun, and honestly I should have done that on day one.

Stay warm, stay well.

xx