Fiber and phytochemicals protect the colon, and celery has both in abundance. Buy only the very greenest celery, not the stripped to the heart offerings.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 2 cups chopped celery
- 1 medium onion, chopped
- 3 Tbsp. flour
- 1⁄2 tsp. salt
- 1⁄2 tsp. pepper
- 3 cups vegetable broth
- 1 cup diced celery
- 1 Tbsp. butter
- 1 Tbsp. fresh dill
- 1⁄2 cup sour cream
- Put the olive oil in a soup pot. Sauté the chopped celery and onion over medium heat for 5 minutes. Sprinkle the flour, salt, and pepper over the vegetables and continue cooking for 2 minutes.
- Gradually add the vegetable broth and bring to a boil. Turn the heat down and simmer for 15 minutes. Purée the soup in a blender and return it to the pot.
- Melt the butter in a sauté pan and sauté the diced celery until tender, about 5 minutes.
- Stir the sautéed celery slices and dill into the soup. Serve hot topped with sour cream.