Ever buy a bunch of celery for a recipe that only calls for 1 or 2 stalks? Then you stare at the rest of the bunch wondering what to do with all that celery? Yes? Okay, me too. I’m not a huge fan of munching on raw celery all day so having other ways to put this crunchy vegetable to use is a must. This delicious recipe for Cream of Celery soup is full of immune-boosting nutrients from leeks, garlic, and ginger. It’s also paleo, low-carb, and Whole30. It is so flavorful and satisfying as a full meal or a side dish.
I’ve also been trying to add more collagen to my diet and soup and stews are a great way to sneak it in. You can add one or two scoops of collagen peptides to this celery soup for extra joint health and anti-aging benefits. The collagen peptides have no flavor and just melt into warm liquids, so you won’t even know it’s there. But over time, you’ll be able to reap all the benefits of added collagen in your diet. Just make sure you’re using a collagen supplement derived from 100% grass-fed cows. I like Vital Proteins, but Bulletproof and Great Lakes also have good options.
The allium vegetables (leeks, shallot, and garlic) in this celery soup contain immune-boosting compounds. They contain flavonoids and saponins that help in supporting your immune system. With cold and flu season around the corner, we can all use more ways to boost our immune systems.
Ginger also helps strengthen the immune system. It contains shogaols and gingerols that increase blood circulation and open up your sinuses (they also give ginger that little kick of spice!). So feel free to stock up on this soup, as will serve your body well throughout the cold season. You can also make a few batches of it and put some in the freezer for cold, busy nights when you don’t have time to cook.
Tips for reducing food waste:
- Stock scraps: Save your shallot, carrot, celery, and garlic scraps for a stock. Just make sure all of the scraps are nice and clean (and dirt-free!). Make sure they are pretty dry, too. They don’t have to be completely dry, just not dripping with water. Put them in a freezer-safe storage bag and store in the freezer. Add scraps from other recipes to this bag and when it gets full enough, use the scraps to make a stock or bone broth.
- Ginger: There are a few options you can do with excess ginger.
- You can slice up extra ginger root and add it to boiling water. This makes a wonderful, warming ginger tea that can soothe upset stomachs.
- If you have a large amount leftover, consider freezing it. First, remove the peel from the ginger root. Give it a good wash. Cut it into individual portions of about 1 tablespoon and/or 1 teaspoon. Wrap it up and freeze it. When you have a recipe that calls for ginger, you’ll already have preportioned amounts. Just run the frozen ginger on a grater. You don’t even need to thaw it if you grate it and add it to warm or hot foods.
- Leek greens: You can save leek greens for your stock scrap bag also, but there are other fun things you can do with them, too. You can slice them thin, lightly coat them in tapioca or coconut flour, and then fry them in some avocado oil, resulting in delicious crispy leeks. Crispy leeks add amazing flavor to recipes and are great on top of salads and soups.
Here’s what you need:
For the soup:
- 3 cups of chopped celery
- 1 cup chopped carrots
- 1/4 cup leek, sliced
- 1/2 cup chopped shallot
- 1 clove garlic
- 1 to 1.5 cups stock or bone broth (I used this one)
- 1 tablespoon ghee
- 1-2 teaspoon sea salt (this one is my favorite)
- 1/2 teaspoon black pepper
- 1 teaspoon minced ginger
- 2 tablespoons coconut aminos
- 6 oz canned coconut milk (I used full fat)
- 1 to 2 scoops of collagen peptides (optional, but highly recommended)
Garnish:
- 4 T paleo bacon
- black sesame seeds
- 2 T chopped celery leaves
Gadgets:
- Slow Cooker
- Food Processor
or immersion blender
Here’s what you do:
- Give a rough chop to the veggies.
- Add all the ingredients, except for the coconut milk, coconut aminos, and collagen peptides to a slow cooker.
- Cook on low temp for four hours, or until the vegetables are very soft.
- Add the coconut milk, coconut aminos, and collagen peptides.
- Let the soup cool slightly and then put in a food processor or use an immersion blender. Blend until you reach your desired consistency.
- Top with paleo bacon, celery leaves, and/or black sesame seeds.
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- 3 cups of chopped celery
- 1 cup chopped carrots
- 1/4 cup leek, sliced
- 1/2 cup chopped shallot
- 1 clove garlic
- 1 to 1.5 cups stock or bone broth
- 1 tablespoon ghee
- 1-2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon minced ginger
- 2 tablespoons coconut aminos
- 6 oz canned coconut milk
- 1 to 2 scoops collagen peptides (optional, but highly recommended)
- 4 T paleo bacon
- black sesame seeds
- 2 T chopped celery leaves
- Give a rough chop to the veggies.
- Add all the ingredients, except for the coconut milk, coconut aminos, and collagen peptides to a slow cooker.
- Cook on low temp for four hours.
- Add the coconut milk, coconut aminos, and collagen peptides.
- Let the soup cool slightly and then put in a food processor or use an immersion blender. Blend until you reach your desired consistency.
- Top with paleo bacon, celery leaves, and/or black sesame seeds.
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