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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Curried Celery Soup

Source: dLife

Celery soup with curry and other spices.

Nutrition Facts

Makes 4 - 6 servings
Amount Per Serving

Calories	156.8

Total Carbs	31.0 g

Dietary Fiber	8.1 g

Sugars	9.7 g

Total Fat	3.3 g

Saturated Fat	0.4 g

Unsaturated Fat	0.5 g

Potassium	905.5 mg

Protein	5.2 g

Sodium	659.8 mg

Dietary Exchanges 3.3 Fat, 2.6 Vegetables, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp olive oil 1.0
1 each medium onions 1.0
1 each fresh leeks 1.5
1 1/2 lb fresh chopped celery 1.0
1 tbsp curry powder 8.0
8 oz potatoes, fresh, medium 3.75
3 3/4 cup vegetable broth 2.0
2 tbsp Seasoning, garlic herb

Directions

Heat the oil in a large pan. Add the onion, leek and celery, cover and cook gently for approximately 10 minutes. (stirring occasionally)
Add the curry powder and cook gently for 2 minutes. (stirring occasionally)
Add the potatoes, stock and bouquet garni, cover and bring to boil. Simmer for 20 minutes, so vegetables are tender but not too soft.
Remove and discard the bouquet garni and set the soup aside to cool slightly before it is processed.
Transfer the soup to blender or food processor and process in batches until smooth.
Add the mixed herbs, season with salt and process briefly again. Return to pan and reheat gently until piping hot.
Ladle into bowls, garnish with a few celery leaves and sprinkle with celery seeds. Serve