Carrot and Celery Soup
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Estimate, per serving
- Cal
- 47
- Protein
- 1g
- Carbs
- 10g
- Fat
- 1g
- Sodium
- 124mg
- Fiber
- 3g
Ingredients
- carrotsdiced
- 12 medium
- celerydiced
- 12 ribs
- oniondiced
- 3 small
- gingergrated
- 6 inches
- garlicgrated
- 12 cloves
- thymefresh leaves
- 3 handful
- olive oil
- 3 tbsp
- salt
- to taste
- water
- 18 cup
Method
- 01Heat olive oil in a large pot over medium-high heat. Add diced onion and sweat until semi-translucent.
- 02Add diced carrot and celery, stir to coat in oil, cover, and sweat 5 minutes.
- 03Add water, grated garlic, grated ginger, thyme, and salt. Bring to a boil, then reduce heat to medium-low.
- 04Simmer covered until all vegetables are tender, about 10 minutes. Remove thyme stalks if using whole sprigs. Serve warm.10 min
Fits
- Vegan
- Vegetarian
- Pescatarian
- Gluten-free
- Dairy-free
- Egg-free
- Nut-free