Zero Waste Celery & Potato Soup
This Zero Waste Celery & Potato Soup is perfect for preventing food waste. It’s quick and easy to whip up, so great for busy weeknights and leftover lunches. Freeze batches, too, so you can have soup on demand.
Ingredients
- 1½ pounds Celery
- 3 cloves Garlic
- 3 Tablespoons Olive Oil
- 30 ounces Vegetable Stock
- ¼ teaspoon Salt
- 1 cup Soy Milk
- Black Pepper To taste
Equipment
- Stovetop
- Large Pot
- Blender Or food processor
Instructions
- Remove the outer stalks from the celery bunch, but keep them.
- Chop the root of the celery about 5cm from the bottom. Now place the root end in a container with water that fills half way up the celery root. Place the container it in the windowsill to start re-growing your celery.
- Remove the leaves from all the celery stalks and place to one side for later.
- Wash the celery stems to remove any dirt inside.
- Remove any papery skins from the garlic cloves but don’t peel the cloves. Use the back of a knife to gently crush the cloves.
- Chop the potato into 2cm cubes. There’s no need to peel the potato.
- Slice all the celery stalks into 1cm pieces.
- Heat a large pot over a medium heat and warm 3 tbsp olive oil.
- Add the crushed garlic cloves and celery leaves to the pan, reserving a small amount of celery leaves to garnish your soup. Fry for 1-2 minutes.
- Add the chopped celery stalks and potatoes to the pan. Add 1/8 tablespoon of salt and 3 tablespoons of vegetable stock. Fry everything for 10-15 minutes until softened, stirring regularly.
- Add the remaining stock to the pan and simmer for at least 20 minutes.
- Use a stick blender or soup maker to blend the soup to a desired consistency. If you’re using a tabletop blender, leave the soup to cool until blending.
- If you’ve used a tabletop blender, return the blended soup to the pan. Add the soy milk, a good grind of pepper and stir in. Taste and add more salt if needed.
- Gently reheat before serving.
Nutrition
Nutrition Facts
Zero Waste Celery & Potato Soup
Amount per Serving
Calories
79
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Sodium
581
mg
25
%
Potassium
267
mg
8
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
724
IU
14
%
Vitamin C
5
mg
6
%
Calcium
77
mg
8
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Pepper, Celery, Garlic, Olive Oil, Potatoes, Soy Milk, Vegetable Stock