Sauté the celery (and any other optional additions, if any) in the butter in a frying pan or skillet for about 2 minutes at medium high heat. Although not needed, this recipe shows with the optional additions.
4 stalks celery, 1 tbsp butter, 1 lge carrot, ½ medium onion
Add in the flour and stir to mix in thoroughly. Slowly pour in ½ cup of the cold (or room temp) water. Stir constantly until fully boiling. Add in remaining water and any other ingredients. Stir to mix well until boiling again.
Regarding this quick celery soup recipe for weight loss, it’s an easy fit in the celery soup slimming world. It’s calories and nutrients are great for such an endeavor, even if you adding in the optional additions of carrots and onions. You opt to replace the chicken bouillon granules for some vegetable broth if you choose to; however, you might then want to add in some salt to taste. Regardless, it is a quick celery soup taste if you have that craving. And, to top it off, it’s a celery soup no dairy, no blender, and no potatoes. You just can’t beat that for its speed in creating it. You can opt to leave out the bit of flour also, if you choose to, for this low calorie endeavor. Regarding how to make celery soup for weight loss, this is probably the fastest method to use and still retain very good flavor along with its nutritional values and being in the celery soup slimming world.
Resources About Celery
Celery has been around a long time, and celery soup is no different. Celery has been grown in the marshlands, and has a history with cultures such as the Greeks, Italians, and French. It was originally known to be grown in winter and early spring and its focus was to be eaten to bring about some balance after a long winter of eaten primarily meat. In Asia, it’s sometimes pickled as a side dish. Celery itself is eaten as a vegetable around the world.
In the U.S., it used to be stored in restaurants in water, along with a preservative but that practice was later banned by the FDA. That’s because, over time, it was learned that the sulfides in the preservatives would cause allergic reactions to enough people that it was decided to halt that procedure.
Celery itself, although it’s about 95% of water, it’s known to be rich in Vitamin K and is a good source of energy. If you want to read more, click here for more details from Wikipedia.
Now that you know how to prepare celery soup with the recipe, it can go very well with a reliable, BLT Sandwich recipe here.
This is an extremely fast and easy black bean soup that can be made with fresh or leftover Pico de Gallo. It's unique because you blend the ingredients first and then cook it and serve. It eliminates an extra long step compared to others.
This recipe is unique in that it has minimal ingredients and still contributes a great, unique flavor. By design, it creates the shortest, possible steps to create and therefore, is faster than others. Click here to read about the extreme health benefits of black beans.
This recipe is hearty and retains the small bits of tomatoes. Also, the spices are not an overwhelming amount. The degree and the selection of each ingredient is well balanced for that unique medley of flavors that taste individually but complementary. Also, it’s quite shocking as to how quick this can be prepared.
2mediumtomatoesdiced very small; then mashed using pastry cutter-blender or other tool
1pinchsaltoptional or to taste
½tspbasilor double amount, if fresh basil
½tspchicken bouillon granules
½tspparsley flakesas a garnish
Sauté the diced onions and minced garlic in the butter (or olive oil) for about 5 minutes at medium high heat.
½ large sweet onion, 2 tsp minced garlic, 1½ tbsp butter
Add in the flour and stir quickly to form a paste. Slowly pour in the milk while stirring constantly. Stirring emphasizes to also scrape the pan bottom. After it comes to a boil, and then slowly stirring for about 5 minutes, pour in the half-and-half. Continue stirring regularly for about 3 minutes after it has come to boil again.
1 tbsp all-purpose flour, 1½ cups milk, ½ cup half-and-half
Add in the Main Ingredients and stir frequently to get to a slow boil. Cook for 7-10 minutes and serve.
1½ cups Tomato Juice or V-8 Original Juice, 2 medium tomatoes, 2 tsp sugar, ½ tsp basil, ½ tsp chicken bouillon granules, ¼ tsp black pepper, 1 pinch salt
Can I use Milk instead of the heavier cream-based ingredient?
Yes but, before adding in the milk, stir in thoroughly about 1/4 teaspoon of baking soda (for roughly every 3 cups of this recipe). It will prevent (or significantly reduce) curdling. You don’t need it if you’re using Half-and-Half or Cream because they won’t curdle when mixed with tomatoes like milk might.
Can I run the tomatoes through a blender or extractor?
Yes. It’s easiest with something that does extraction, like for smoothies or other strong food processor. We use our large Nutri-bullet.
Can I use canned tomatoes instead?
Absolutely Yes! If you do, just drain them before using.
Can I make this without tomatoes?
Yes; just add in more of the tomato juice or V-8 to compensate.
What are some other additives I can use in this recipe?
You can add in some finely diced celery and carrots to cook along with the onions. However, the celery will take longer to soften and the carrots will take even longer than that. So, you might be adding about 15 or more minutes to cooking time.
What’s a popular item to have that goes with tomato soup?
There are a ton of preferences. Here are some very popular ones: