Here’s a tummy warming, easy, and HEALTHY weekday soup night recipe. It’s spring and the vibrant green colors outside inspire me to make fresh, light soups inside for my family. This one is easy breezy and the apples add just the right hint of sweetness. The potatoes give it body and thickness. The celery brings a layer of freshness.
Celery, Potato and Apple Soup
Let’s break down the health benefits first:
Celery – antioxidant, helps blood flow, reduce inflammation, pre-biotic fiber to support digestion, rich in minerals and vitamins, alkalizing effect on the body, may help stimulate growth and development of nerve cells.
Potatoes – high in potassium and B6. Contains lysine – an amino acid that can help fight viruses. antiviral, antifungal, and antibacterial. Soothing to the intestinal lining. Glucose rich to help keep the liver strong.
Ginger – Immune boosting. Digestive aid. Anti-inflammatory. Anti-bacterial.
Apples – Detoxifier and help to remove impurities from the liver. Immune boosting vitamin C and flavonoids.
Thyme – Vitamin C and A. Anti-inflammatory and anti-microbial. Have you ever made your own DIY cleaning solution with thyme and lemon essential oils? High mineral content – coper, manganese, iron. Great for the respiratory system.
Parsley – Detoxifying to the liver. Rich in antioxidants, Vitamins A, E, K and C. May have a specific benefit in the prevention of breast cancer with apigenin. Helps make collagen to fight lines and wrinkles.
Ingredients:
½ organic Fuji apple, peeled and diced (any apple will do really)
5 stalks organic celery, diced
1 organic leek, diced
3 organic Yukon gold potatoes, peeled and diced
¼ tsp fresh ginger chopped
7-9 sprigs fresh organic thyme7-8 sprigs of fresh organic parsley
4 cups organic vegetable stock
Salt and pepper
1 tsp ghee or olive oil
Fresh chives, chopped
Directions: In a large sauce pot over medium heat, add oil or ghee and sauté the leeks, celery and ginger until soft, about 10 minutes. Season with salt and pepper. Add the potatoes and apples, sauté another minute. Add the stock, thyme and parsley. Bring the soup to a boil, reduce the heat and let it simmer for 15-20 minutes (or until the potatoes and apples fall apart). Pull out the loose thyme stems and parsley – discard.
Remove from heat and using an immersion blender, blend well. Taste and re-season with salt and pepper to taste. Enjoy!!
**Pro-tip: Strain the soup through a sieve for a silky texture
Garnish with a drizzle of extra virgin olive oil, lemon oil or walnut oil and a sprinkle of chives.
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