Celery Dill Soup with Roasted Garlic
Celery Dill Soup with Roasted Garlic
By Megan Gaul,
August 17, 2022
This recipe is perfect for folks who 1. have an entire head of celery they want to use up, 2. are obsessed with the flavor of fresh dill, 3. love having low-calorie AND tasty vegetable side-dishes handy at all times, and 4. want an easy recipe that makes 6 freezer-friendly servings in one go.
This soup recipe combines the beautiful richness of roasted garlic with the unique punch of dill, and for a soup that’s made primarily of celery, it’s impossible creamy. The key is just a little bit of rice; that starch provides a creamy texture that’s easy to achieve, even when you don’t have milk or cream in the house.
Prep Time: 45 minutes
Cook time: 45 minutes
Yield: 6 Servings
Ingredients:
- 2 heads of garlic, peeled (100 g)
- ½ tsp olive oil (2 g)
- 1½ tbsp butter (21 g)
- 1 large onion, chopped (250 g)
- 2½ tbsp all-purpose flour (21 g)
- 1 bunch celery, leaves removed, peeled, diced (400 g)
- ¼ tsp fresh ground black pepper
- ¼ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 6 cups water
- 1 tbsp chicken or vegetable bouillion paste (15 g)
- ⅓ cup basmati rice (60 g)
- ¼ - ⅓ cup chopped fresh dill
- 1 tbsp (15 ml) apple cider vinegar
...
Instructions:
Prep Instructions:
--
1. Preheat oven to 350° F.
2. Roast the garlic: Place peeled garlic cloves in the center of a square of aluminum foil. Toss them with the olive oil until they’re evenly coated, and create a packet with the foil (closing the top tightly). Place in the oven and roast until soft enough to mash into a paste with a fork (45 minutes to an hour).
3. Prep other ingredients: While the garlic is roasting, chop the onions, celery, and dill. Heat some of the water so you can dissolve the bouillon. Set broth, water, and veggies aside.
Cooking Instructions:
--
1. Begin the soup: In a large soup pot or Dutch oven, heat the butter on medium high. Add the onions and stir to coat. Cook onions til soft and starting to turn translucent (5-7 min). Season with black pepper, salt, garlic powder, and onion powder.
2. Lower the heat and sprinkle the flour, stirring to coat the onions and butter. Cook for 45 seconds to a minute (stirring to ensure the flour doesn’t burn on the bottom of the pot). Then add the water, broth, celery, and rice.
3. Turn heat to high and bring to a boil. Then, reduce to a simmer, cover, and cook for 30 minutes.
4. Remove from heat and stir in the roasted garlic paste, and a touch of salt, until fully incorporated. Blend mixture with an immersion blender (or in batches in a food processor) until completely smooth.
5. Add dill and apple cider vinegar. Taste, and add more salt and pepper if needed. Serve.
Tags: Veggie Sides
This soup recipe combines the beautiful richness of roasted garlic with the unique punch of dill, and for a soup that’s made primarily of celery, it’s impossible creamy. The key is just a little bit of rice; that starch provides a creamy texture that’s easy to achieve, even when you don’t have milk or cream in the house.
Prep Time: 45 minutes
Cook time: 45 minutes
Yield: 6 Servings
Nutrition facts:
140 calories,
4 grams protein
140 calories,
4 grams protein
Ingredients:
- 2 heads of garlic, peeled (100 g)
- ½ tsp olive oil (2 g)
- 1½ tbsp butter (21 g)
- 1 large onion, chopped (250 g)
- 2½ tbsp all-purpose flour (21 g)
- 1 bunch celery, leaves removed, peeled, diced (400 g)
- ¼ tsp fresh ground black pepper
- ¼ tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 6 cups water
- 1 tbsp chicken or vegetable bouillion paste (15 g)
- ⅓ cup basmati rice (60 g)
- ¼ - ⅓ cup chopped fresh dill
- 1 tbsp (15 ml) apple cider vinegar
...
Instructions:
Prep Instructions:
--
1. Preheat oven to 350° F.
2. Roast the garlic: Place peeled garlic cloves in the center of a square of aluminum foil. Toss them with the olive oil until they’re evenly coated, and create a packet with the foil (closing the top tightly). Place in the oven and roast until soft enough to mash into a paste with a fork (45 minutes to an hour).
3. Prep other ingredients: While the garlic is roasting, chop the onions, celery, and dill. Heat some of the water so you can dissolve the bouillon. Set broth, water, and veggies aside.
Cooking Instructions:
--
1. Begin the soup: In a large soup pot or Dutch oven, heat the butter on medium high. Add the onions and stir to coat. Cook onions til soft and starting to turn translucent (5-7 min). Season with black pepper, salt, garlic powder, and onion powder.
2. Lower the heat and sprinkle the flour, stirring to coat the onions and butter. Cook for 45 seconds to a minute (stirring to ensure the flour doesn’t burn on the bottom of the pot). Then add the water, broth, celery, and rice.
3. Turn heat to high and bring to a boil. Then, reduce to a simmer, cover, and cook for 30 minutes.
4. Remove from heat and stir in the roasted garlic paste, and a touch of salt, until fully incorporated. Blend mixture with an immersion blender (or in batches in a food processor) until completely smooth.
5. Add dill and apple cider vinegar. Taste, and add more salt and pepper if needed. Serve.
Tags: Veggie Sides
Nutrition Disclaimer
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