Some days you just cook what you have. This soup came up exactly like this and I am so pleased with it I just have to share with you.
The method of the soup resembles the Italian minestrone soup but it is lacking many of the vegetables so I dare not to call it minestrone. It is a fresh, brilliant soup, I highly recommend.
It is dairy free, can be vegan with just a small switch of the stock from chicken to vegetable.
I had flat noodles, any small pasta or short noodles will do.
Hope you will give it a try.
Celery and Carrot Soup
A fresh, filling, dairy free, healthy soup.
Servings 5 people
Calories 120kcal
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon butter optional
- 4 carrots diced
- 3 garlic cloves minced
- 1 onion chopped
- 5-6 celery chopped
- 1+ litre water or chicken/vegetable stock
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill or dry dill flakes
Instructions
- Place the pot on to the stove, warm it up. Add the olive oil and butter, if you chose to use it.
- Add the vegetables in the sequence written, mixing around 1 minutes between each addition: carrots, onion, garlic and celery.
- Continue to sauté for 3-4 minutes more alltogether. Add the water/stock. Also add the salt.
- Cook at first high heat, then let simmer for about 15 minutes. Then add the noodles.
- Close the heat and garnish with dill and sprinkle black pepper.