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Warming Celery Potato Soup

Warming Celery Potato Soup

Prep Time: 30 minutes

Total Time: 18 hours, 1 minute

Warming Celery Potato Soup

  • 3 Tablespoons (45 ml) vegetable or olive oil
  • 1 pound (454 g) chopped celery
  • 1/2 cup (80 g) chopped onion
  • 2 1/2 cups (600 ml) vegetable stock
  • 1 cup (240 ml) low fat buttermilk
  • 2 (450 g) medium Russet potatoes, cooked and quartered
  • 3 garlic cloves, roasted, peeled
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sauté celery and onions in oil until softened.
  2. Add vegetable broth and let simmer for about 25 minutes.
  3. Place cooked ingredients, buttermilk, potatoes, garlic, salt, and pepper into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Turn machine on and slowly increase speed to Variable 10, then to High.
  6. Blend for 2 minutes.
  7. Serve immediately.

Notes

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities. If you don’t have a Vitamix, use a good blender or food processor.

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This is a super easy, delicious salad. I found it last year but forgot about it until I was going through some stuff today. Super easy to make and even my non-healthy eating hubby likes it! It definitely reminds me of all summer should be, light with fresh veggies and mint. It comes together quickly and doesn't hang around my house long! If you've never made couscous, it's so easy! I boil 1 C. of water with about a tsp. of salt and butter. Remove from heat, quickly stir in the couscous and cover it. Let it sit for about 5 minutes and it's done!

Ingredients

1 1/2 pints cherry tomatoes, halved

1 english cucumber, diced

Juice from 1 lemon

3 tsp. salt

1 C. couscous

Zest from 1 lemon

1/4 C. extra virgin olive oil

1/2 C. mint leaves, chopped

1/2 C. parsley, chopped

3 scallions, diced

1/2 C. toasted pine nuts

Directions

  1. Put tomatoes, cucumber and lemon juice in a medium bowl with 2 tsp. of salt. Set aside.
  2. Cook couscous according to directions. Fluff it with a fork.
  3. Once the couscous is cooled down, add to the tomato mixture.
  4. Add the remaining ingredients and stir well.

Serve it cold and store any leftovers in the fridge. I wish I could tell you how well it holds up but it's usually gone in a couple of days.

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