Makes 3 Servings
Macros: 77 Cal, Fat 0g, Carbs 17g, Fibre 4g, Protein 3g
2 1/4 cups Vegetable Broth (divided)
3/4 White Onion (diced)
3/4 Yellow Potato (medium, diced)
9 stalks Celery (diced, leaves reserved)
1/3 tsp Sea Salt
In a large pot over medium heat, add a small splash of the vegetable broth. Sauté the onions until soft and brown, stirring frequently and adding more broth as needed to prevent the onions from sticking to the pot.
Add the potato, diced celery stalk, remaining broth and sea salt. Bring to a simmer and cook for 10 minutes or until the potatoes and celery are tender.
Use a handheld blender to purée to your desired consistency. Divide into bowls or containers. Top with celery leaves and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days. Freeze for up to two months.
Serving Size: One serving is approximately 2 cups.
More Flavour: Add dill and/or coconut milk to the soup.
Additional Toppings: Top with crackers, cream, yogurt, black pepper or a drizzle of olive oil.
Make it Creamy: For 6 servings, stir in about half a cup of coconut milk prior to serving