Nothing beats a comforting, warm, and easy to make soup after a long day. This simple soup’s perfect combination of celery, protein, and spice is sure to keep you wanting more.
Add toor dhal, oil, turmeric powder and water to a cooker 
Cook for 3-4 whistles 
Add fennel, clove and black pepper to butter/oil 
Saute onions and green chilies 
Add chopped celery 
Add cooked toor dhal 
Add water 
Boil for 10 minutes 
Let the soup cool 
Blend until smooth 
Transfer to pot and boil again 
Celery Soup
Nothing beats a comforting, warm, and easy to make soup after a long day. This simple soup's perfect combination of celery, protein, and spice is sure to keep you wanting more.
Servings: 6
Ingredients
- 4 ribs celery (approximately 3 cups chopped)
- 1 cup onion (thinly sliced)
- ⅓ cup toor dhal
- 2 green chilies (adjust to taste)
- 1½ cup water (for cooking dhal)
- 1 cup water (for soup)
- ¼ tsp turmeric powder
- 1 tsp oil (for cooking dhal)
- 1 tbsp oil (for soup)
- 1 tbsp butter (optional, use 1 tbsp of oil otherwise)
- 1 tsp fennel seeds
- ½ tsp black pepper
- 2 cloves
Instructions
- Add toor dhal to a pressure cooker. Wash thoroughly and drain excess water.
- Next, add turmeric powder, 1 tsp oil, and 1½ cups water to the dhal.
- Cook for 3-4 whistles. The dhal should be well cooked. Set aside once done.
- Add 1 tbsp oil and butter (if using, otherwise add 1 more tbsp of oil) to a stockpot.
- Once hot, add fennel seeds, black pepper, and cloves.
- Once aromatic, add onions and green chilies to the pot.
- Sauté for 2-3 minutes. The raw smell should fade.
- Then, add chopped celery and sauté for 1 minute.
- Now, add the cooked dhal, 1 cup of water, and salt to the stockpot. Cover with a lid and boil for 10 minutes.
- Once cooked, remove from flame and cool.
- Add the soup to a blender jar and blend until smooth.
- Transfer the blended liquid into a soup pot and boil until small bubbles appear. Adjust consistency as needed by adding more water.
- Serve hot with croutons or on its own.
