Whoops, got caught out this weekend and didn’t get my soup done in time, so for this week only (hopefully) we have a Smonday Soup ;) Inspired by this recipe, here.
Celery is the marmite of the vegetable world – most people either love or hate it. I’ve gone from hate to love – especially when it comes to adding it to soups – so it was a natural progression to try a soup with it as the main ingredient. Despite that, though, this soup is only mildly celery flavoured with the odd burst of it when you crunch through an unblended stalk.
Celery, Herb & Almond Soup
- 1 tbsp olive oil
- 1 red onion
- 6 sticks of celery
- 2 tbsps fresh parsley
- 2 tbsps fresh marjoram
- 2 tbsps fresh sage
- 1 tsp dill
- 50g almonds
- 300ml chicken stock
- 300ml skimmed milk
- 3 heaped tbsp low-fat natural yoghurt
- Chop the onion and celery whilst the oil is heating in a saucepan.
- Add the onions and celery to the oil and heat until softened.
- Add in all other ingredients except the yoghurt.
- Boil for around 15 to 20 minutes – the celery should be fairly soft.
- Allow to cool slightly then blend with a hand blender.
- Add in the yoghurt, and heat back up, stirring well.
A relatively simple, quick and tasty soup which was made quickly and used products that the garden happily provided. I don’t often get to use marjoram, but its flavour comes through very well – you could probably leave the dill out, though, as the other herbs overshadow it.