This rich and nourishing celery soup is a raw version of cream of celery soup, without the cream. This recipe makes great use of extra ribs of celery.
I wanted the soups consistency to be as smooth and creamy as possible so I juiced the celery stalks. Juicing the celery helped remove any fibrous strings so no worries about it getting in the way.
If you do not have a juicer on hand, you can remove the fibrous strings by making a thin cut into one end of the stalk and peeling away the fibrous strings or use a vegetable peeler to strip away the strings from the outer stalks.
Select organic celery that has nice fresh looking leaves on the end and use it as garnish. If not, fresh parsley leaves work.
Raw Creamy Celery Soup
A rich and nourishing raw food version of cream of celery soup. Add texture and crunch by mixing in thinly sliced celery.
1 organic avocado, cut in half, pit removed 1 cup fresh celery juice, reserve celery leaves for garnish 1 cup filtered water 2 tablespoons lime or lemon juice, fresh squeezed 2 tablespoons extra virgin olive oil ½ tablespoon chopped shallot or red onion 1 tablespoon agave Sea salt and pepper to taste, optional
Run the celery stalks through a juicer. Juice enough celery to yield one measuring cup. Pour the celery juice in a blender. Then add the water, limejuice, extra virgin olive oil, agave and avocado. Blend until smooth and creamy. Store in a covered container, and refrigerator an hour or over night.
Serving suggestions Serve this soup chilled or bring it to room temperature. Garnish with celery leaves, fresh parsley leaves, or thinly sliced celery.