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Recipe: Easy and Delicious Celery Puree

Posted Dec 08 2010 12:00am

My love for cream of celery soup began to dwindle about seven years ago, when my husband suggested replacing the cream with a potato, or two. I tried it and I liked it. You lose the silkiness that the cream offers, but you also lose the fat from the cream. Sure, it’s a different idea, but the result is a hearty satisfying soup, or puree, as they call it in Spain. I still cling to the idea that anything that is liquid, warm, and has vegetables in it, is soup. But, in Spain, France, and in the culinary schools, once you blend a vegetable soup, it’s puree.

I took healthy food preparation to a new level a couple of years ago, and I made one simple change to the celery/potato recipe–I cut out the potato. The result is low fat celery puree, which is rich and tasty, creamy but dairy free. You’ll be going back for more!


Puree of Celery

1 medium onion

2 Tablespoons olive oil

1 Bay leaf

2 medium bunches of celery

1 Tablespoon Bragg’s Amino Acids, or, 1 Tbsp. light soy sauce, or, Tamari soy

Salt and Pepper

*Optional Garnish – sliced green onion


Go on and try it. It’s very tasty and healthy–and it’s my favorite!

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