Wanting to use some leftover celery sticks, I was browsing some websites for recipes when I came across this beauty. Apparently this recipe got first place in a competition involving recipes with celery, and it sounded very easy to make. I didn’t have (or want to use) all of the ingredients, such as potatoes, so I made a minimalist version of it with some substitutions and it still turned out quite tasty. Although I am quite sure that adding potato would have made it even better.
For my version you will need:
– 2 cloves of garlic
– 4 large celery stalks, chopped into 2 inch pieces
– 1 can coconut milk
– 2 cups vegetable stock
– 2 tablespoons chopped spring onion
Roast the celery and garlic in a 200 degree oven until browned (note that the celery will need more time, so it is best to start them off and add the garlic later). The celery needed about 20 minutes and the garlic about 7-10 minutes depending on size.
Heat up the vegetable stock and add spring onion. Lower the heat and add coconut milk. Add your roasted vegetables and heat through without boiling. Carefully pour into your blender – you want to liquidise here. The soup is not palatable unless you sieve it, so I strongly recommend this at this point.
Serve lukewarm or hot with optional crumbled goat cheese on top. I also added loads of freshly ground pepper.