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.