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Celery soup with zucchini and chilli oil

Time
35 minutes
Servings
4

Celery doesn’t get nearly enough credit. It’s so much more than just a crunchy dip companion! Have you ever tried it in a soup? It’s simple, healthy, and surprisingly flavourful.

In this recipe, we blend celery with zucchini, peas, and white beans. These ingredients not only boost the nutrition and taste, but also help thicken the soup naturally.

Topped with a drizzle of chili oil, this hearty celery and zucchini soup is perfect if you love a thick, wholesome bowl of goodness!

lets get
cooking

Ingredients
  • 2 garlic cloves
  • 1 red onion
  • 1 tsp fennel seeds
  • 2cm ginger
  • 1 bunch celery
  • 1 zucchini
  • 1 jar white beans (+/- 300g)
  • 2 sprigs of mint
  • 100g frozen peas
  • 150ml broth
  • 100ml coconut milk
  • Chilli oil and sesame seeds for garnish
  • Oil for frying
  • Salt and pepper
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JoorKitchen
Preparation
  • Finely chop or crush the garlic cloves. Chop the onion. Remove the skin from the ginger and grate the ginger finely. With a peeler, remove the thickest veins from the celery and cut the stems into pieces. Roughly chop the zucchini and drain the beans.
  • Heat a pan over medium heat. Sauté the onion and garlic until the onion is translucent. Add the fennel seeds and fry for 2 minutes. Next add the celery and zucchini and fry for a few minutes more.
  • Then add the broth, the peas, and the mint sprig leaves. Bring to a boil before reducing the heat to low. Let simmer for 15 minutes or until the celery is soft.
  • Use a hand blender to mix the vegetables into a creamy soup. Add the coconut milk last and stir well. Season with salt and pepper.
  • To serve, pour the soup into bowls and garnish with chilli oil and (black) sesame seeds.
Contributor
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JoorKitchen