This is an amazing treat all year round — a fresh, healthy soup that’s also creamy and comforting — and incredibly easy to make.
Serves 8-10
Ingredients
2 bunches celery, chopped
2 medium-large yellow potatoes, cut into 1 in. cubes
1 large yellow onion, chopped
2 T. Ghee (or substitute with olive oil if not eating dairy)
1 T. olive oil
2 shallots, minced
2-3 medium cloves garlic, minced
1/8 t. cayenne pepper
4-5 cups water (or enough to cover all cut vegetables in cooking pot)
3/4 c. unsweetened coconut milk (optional)
1/4 c. fresh dill, chopped
1/3 c. fresh Italian parsley, chopped
salt & pepper
chives to garnish (optional)
Directions
Get ready for how easy this soup is. Place ghee (or olive oil if substituting) in a large soup pot and turn heat to medium. Place onion, shallots, and garlic and cook until onion begin to look translucent, then add celery and stir. Cook gently for 5-7 minutes, occasionally stirring, making sure not to brown the vegetables.
Add potatoes, cayenne pepper, a dash of salt, and 1 T. olive oil and quickly stir. Add just enough water to cover the vegetables, increase heat to high, and cover pot. Cook, stirring occasionally, about 8 minutes until potatoes are tender. Remove from heat and let cool for 10-15 minutes.
Purée in blender with coconut milk, dill, and parsley. Season to taste. Serve warm with a drizzle of olive oil and topped with thinly sliced chives. Enjoy!
