Springtime Celery Soup

Serves 2

Celery and ghee.
Two very different foods but two powerful foods for the gut.
Celery, high in fibre, full of antioxidants, good for cholesterol, lowers inflammation, improves digestion and can relive bloating…ok so that’s a great case for celery. Then there’s ghee, which is clarified butter and has been used in Indian cooking for healing purposes.  It can withstand high heat so great for frying, is lactose free and contains butyrate which is gut soothing.

 

½ large bunch celery
1 medium sized potato, chopped with skin on
1 red onion, chopped
2 tbsp ghee*
½ cup dill/small handful
2 cups water

 

  • Melt the ghee and sauté everything except the dill for 10 minutes. Add water and cook for 10 minutes.
  • Blend with dill and salt.
  • Serve and enjoy!

 

*use butter if you don’t have ghee, you won’t get some of the healing benefits or the depth of flavour but it will still be a healing soup.

If you refridgerate the soup you’ll also get the benefit of resistant starch from the potato.

 

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