Celery Soup for Weight Loss: Cooking Video

Cream soup

Ingredients: - celery - 200 g (1 petiole stem); - carrots - 100 g (1 pc.); - potatoes - 100-150 g (1-2 tubers); - onions - 50-70 g (1 pc. ); - vegetable oil - 4-6 tablespoons; - flour - ½ tablespoons; - milk - 300 ml; - boiled water - 300 ml; - salt - ½ tsp; - green onions, dill for decoration; - crackers for serving.

If you want to lose weight on celery soup, use skim milk. At the same time, the recipe allows the replacement of water with vegetable or chicken strained broth

Peel and rinse potatoes, onions, carrots under running water. Rub on a coarse grater. Rinse celery (petiole and leaves) and chop finely. Heat 1/3 of the total amount of oil in a frying pan, put onion and sauté it for 5-7 minutes. Attach the carrots, mix and simmer under the lid for 10 minutes. Pour in half the oil indicated in the recipe, add the potatoes, mix and continue to simmer another 10 minutes. Pour the remaining oil into the pan, put the celery and simmer for 15 minutes with constant stirring.

Sprinkle the prepared vegetable mixture with flour, mix and cook for another 3 minutes, then chop everything in a blender. Pour milk and water as you mix. If the bowl of your blender is small, add liquid as long as possible, and then transfer the resulting mashed potatoes to a saucepan, put on medium heat and pour milk and water with constant vigorous stirring. Bring to a boil, let it boil for 1-2 minutes, salt and remove from heat. Serve with chopped green onions and dill, separately place the dish with crackers.

In the absence of a blender, you can wipe the stewed vegetables through a sieve. Just do it while they're still hot. Also, do not overload with the addition of milk and water to the resulting puree. Then the cream soup will be very tender, without lumps

Bonn soup

Ingredients: - celery - 1 bunch with a root; - carrots - 5 pcs.; - sweet bell pepper - 2 pcs.; - onions - 5 pcs.; - white cabbage - 0.8-1 kg; - fresh tomatoes - 5 pcs.; - salt to taste; - fresh greens for serving.

Peel celery, onions, carrots, cut into cubes (chop celery leaves with a knife). Dip the tomatoes in boiling water for a minute, remove the peel and chop. Put the vegetables in a pan, fill with water so that it barely covers them. Put the pot on the fire and cook for 15 minutes. Then take out the prepared vegetables with a slotted spoon and rub through a sieve or grind in a blender. Pour shredded cabbage and chopped bell peppers into the broth, from which the seeds were removed in advance. Cook for 10 minutes over high heat, and then quietly until cooked. Before completing, about five minutes, put the mashed potatoes in a saucepan, salt and mix. Classic Bonn soup is ready. Even if you are on a strict diet and your goal is to lose weight, such a soup can be eaten in any quantity without fear.

Celery Soup with Cheese

Ingredients: - celery root - 500 g; - onions - 1 pc.; - red apple - 2 pcs.; - Parmesan cheese (Parmeggiano Reggiano) - 100 g; - Cheddar cheese - 100 g; - vegetable broth - 3 glasses; - cider - ½ cup; - vegetable oil - 4 tbsp. l .; - salt and pepper to taste; - greens for decoration to taste.

Cider, a weak apple wine, can be replaced with juice from sour varieties of apples. You can also use other cheeses, remembering, however, that the classic cheese soup with celery is prepared exactly with the indicated cheeses

Peel the celery root and onion, cut the celery into cubes, and chop the onion as finely as possible. Heat 3 tbsp in a saucepan. l vegetable oil, sprinkle vegetables and sauté them until golden brown. Then pour the cider according to the recipe, bring to a boil and cook for 3-5 minutes. Add the broth, cover and simmer the vegetables for 20 minutes over low heat.

Meanwhile, cut the apples into 4 parts, remove the core. Cut into thin slices, dip each in vegetable oil and grill each side for 1-2 minutes. If there is no grill, you can fry in hot oil in a pan. Set aside a few slices for decoration, attach the rest to vegetables in a saucepan and cook for 5 minutes.

Rub cheeses on a grater, pour into a saucepan, salt and pepper. Add heat and, while stirring constantly, bring the soup to a boil. Cheese soup with celery is ready. Arrange on plates, garnish with apple slices and chopped herbs.

I will not list the advantages and benefits of celery. I can only say that this vegetable is very rich in vitamins and easily digestible trace elements. Due to its low calorie content, celery is often used in the preparation of all kinds of diets, and also has medicinal properties.

Since the preparation of the soup will be fast enough, vegetables should be prepared in advance.
  First, clean the celery root. For the convenience of cleaning it (hard) I first cut off the “ass”, put the celery with a flat cut on the board and then with a sharp knife I cut the rest of the peel in a circle.

Already freed from the peel of celery, cut into circles, and then - in arbitrary cubes. The most interesting thing is that the finer it is cut, the more it releases aromatic substances during cooking, keep this in mind.

Now we will prepare the remaining vegetables - onions, carrots, potatoes and a couple of cloves of garlic - to peel them. Then wash and grind - as you like, anyway then you have to mashed everything.

Now in a pan with a thick bottom we heat olive oil with butter - and first fry the chopped onions until softened, and then, adding carrots and garlic, fry them all together for another 2 minutes.

The next step is to put chopped potatoes and celery.
  Pour the broth so that it covers all the vegetables. Salt to your taste and leave to boil until soft. Since the vegetables are cut into small pieces, they cook quite quickly - after some 5-7 minutes.

Then remove from heat and grind (puree) in any way convenient for you - a conventional or hand blender.

We return the pan to the fire, pour the cream into it. We boil everything together for another 2-3 minutes on low heat, stirring constantly. Caution at this stage - do not burn yourself - the soup begins to boil and all the time strives to sprinkle with a hot mass.
  We try on salt, if necessary, add. Flavor with your favorite spices - for example, I add a pinch of nutmeg.

Many people believe that the ideal food is one that combines a healthy diet, rich aroma and a mouth-watering appearance. All these qualities can be safely attributed to from celery. The recipe for this dish is very simple and affordable. Celery Diet Soup  a real find for everyone who is on a diet, since its frequent use allows you to lose extra pounds in short lines. At the same time, the celery dish is quite satisfying and allows you not to experience the painful hunger for a long time.

Ingredients for making celery cream soup:

Chives - 100 g;

Dill - 100 g;

Parsley - 100 g;

Carrots - 1 pc.;

Onion -1 pcs.;

Champignons - 100 g;

Sour cream - 1 tbsp. a spoon;

Egg - 1 pc.;

Olive oil - 1 tbsp. a spoon;

Salt and spices to taste.

Diet celery cream soup - recipe.

It can be cooked on different broths. Often use chicken or beef broth. But for everyone who seeks to improve their figure, it is better to cook mushroom broth. Cut the mushrooms into small pieces and pour them into a pot of water. Cook over low heat.

The basis of this dish is taken celery, a vegetable that has many healing properties. This includes strengthening the cardiovascular and immune systems, reducing high blood pressure for hypertension, preventing cancer, lowering cholesterol, actively cleansing the body of toxins. Cut celery and green onions into large pieces.

Chop onion and carrots and sauté in 1 tbsp. a spoonful of olive oil.

When the mushroom broth is ready, we can add vegetables to it. Pour celery into the pan.

Move the onions and carrots to the broth.

Mix everything thoroughly and cook for about 15 minutes.

We beat the egg into the container and add a small amount of broth to it. Beat and pour it into the soup.

Add spices and salt to the soup to your taste.

A few minutes before cooking, chop the parsley and dill into large pieces and pour them into the soup. Boil another 3 minutes.

Using a colander, pour the broth into the pan.

Move the vegetables and herbs to the blender and beat thoroughly.

Add a spoonful of low-fat sour cream at the end. Mix everything again.

Today I cooked just amazing cream soup. If you like soups like me, I highly recommend cooking. And if you have never prepared a cream soup, then I advise you to start your acquaintance with such soups with the soup from celery root. It turns out very tasty, delicate, aromatic, moderately piquant, ready to list for a very long time. In short, delicious :) Here are the necessary products:

First, cut the white part of the leek and chop the garlic.

Now we send it all to a heated frying pan or a stewpan with butter or olive oil (as you like). Passage to golden color.

Now peel the celery root and cut into small pieces.

We also cut potatoes and carrots smaller.

We send potatoes with carrots and celery to the pan to the onion. Lightly fry.

Then fill the vegetables with broth (can be replaced with water) so as to barely cover them. Salt, put a bay leaf and leave on low heat for 20 minutes.

When the vegetables are cooked, put them in a blender,

allow to cool slightly, add broth and mashed thoroughly until a completely homogeneous mass is formed.

Now we transfer our wonderful mashed potatoes to the pan, put on the fire, gradually add cream, stirring all the time. The density can be changed as you wish, adding cream or vegetable broth.

By consistency, it should turn out like sour cream. As soon as the soup begins to boil - remove from the burner.

It remains only to arrange on plates or broth mugs and sprinkle with herbs. Everything is ready! You can call your family for dinner. Bon appetit and good mood!

PS: to such a soup it is good to serve crackers or croutons. I wrote about this in my recipe "Creamy broccoli cream soup."

Time for preparing: PT00H40M 40 min.

Celery is highly respected by culinary experts, as it has a pleasant aroma that can make any dish more appetizing. The taste of the root and stem of this plant is also to the liking of many gourmets. For salads and preserves, vegetable greens are also used. Due to the fact that celery contains a lot of fiber and has a negligible calorie content, dishes from it are often included in the menu by people seeking to lose weight. You should not just eat a lot of such dishes for pregnant women, as they can provoke compression of smooth muscles. The rest of the first dishes and snacks from this vegetable can be safely included in the diet. Celery puree soup with a creamy texture, indescribable aroma and excellent taste, is able to win the heart of almost any person.

Cooking features

Cream soup made of various vegetables can often be found in the menu of cafes and restaurants, which is why young housewives may get the impression that for cooking such dishes you need to have a certain culinary skill. This is not true. A delicious creamy celery soup is easily cooked even by a novice cook, if you take into account several points when cooking.

• The taste of celery roots and stalks is not the same. These products are not interchangeable, but can complement each other.
• Before adding to the soup, the celery stalk needs to be thoroughly washed, as sand may come into it, then cut into small pieces across. Celery stalks have sufficiently coarse fibers, and if the petioles are cut into large pieces, then it will not be easy to chop them.
• Root celery is peeled like potatoes and cut into small pieces, often in cubes, although in the preparation of a cream dish, the shape of the pieces does not matter. They process celery root immediately before adding it to the soup, otherwise it will darken and give the finished dish an unappetizing hue. So that it does not darken, you can sprinkle it with lemon juice or not too concentrated vinegar (wine, apple).
• Celery puree soup will be tastier if you fry the stalks or pieces of the root of this plant before adding it to the soup. It is better to use butter, but vegetable oil is also suitable. If you fry some other vegetables (onions, carrots), the taste of the finished dish will only win.
• Celery can be cooked in broth, milk or water. The taste and calorie content of the finished dish also depend on the choice of a liquid base. Here you have to choose which parameter is more important for you.
• To grind the ingredients that make up the dish, a blender is most often used, but the task can be handled without the help of kitchen equipment. To do this, boiled vegetables are ground through a sieve.
• Turmeric, paprika, beetroot juice, and tomato make the soup more appetizing.

Celery soup puree with croutons, which are best prepared on their own, is served by drying the cubes of white bread in the oven or in a pan. Putting them in a plate in advance is not worth it, as they quickly soak. It is better to submit croutons to the soup separately.

Celery Soup

• water or broth - 1 l;
• celery root - 0.4 kg;
• petioles of celery - 100 g;
• celery greens - 20 g;
• butter - 40 g;
• lemon juice - 20 ml;
• sour cream - 100 ml;
• sugar - 5 g;
• salt, red and black pepper - to taste.

Cooking method:

• Wash the stems, roots and greens of celery well, dry with a napkin.
• Cut the petioles across the fibers with pieces no more than 1 cm thick.
• Peel the roots of the vegetable, cut into medium-sized cubes.
• Melt the butter, put the celery cubes in it, fry for 5 minutes.
• Add lemon juice mixed with sugar, mix.
• After 2-3 minutes, add the petioles, after about the same time, pour celery with broth or water.
• Cook until all parts of the vegetable are tender.
• Using a submersible blender or in any other way, turn the contents of the pan into mashed potatoes. When working with a submersible blender, be careful: if you do not turn it off when dipping or removing from the soup, hot spray will fly to the sides.
• Add sour cream, finely chopped with a knife, celery to the soup.
• Over low heat, stirring constantly, bring the soup to a boil and boil it for 2-3 minutes.

This is one of the few recipes for celery puree soup that uses only this vegetable. Typically, the recipe for such dishes is a little more complicated.

Celery Root Soup

• celery root - 0.2 kg;
• potatoes - 0.5 kg;
• carrots - 100 g;
• onions - 100 g;
• garlic - 3 cloves;
• olive oil - 80 ml;
• broth or water - 1.5 l;
• cream - 0.2 l;
• parsley - 50 g;
• nutmeg - pinch;
• salt to taste.

Cooking method:

• Scrape, wash the carrots. Cut it into small circles or cubes.
• Peel the potatoes, cut them into pieces of about 1-1.5 cm.
• Remove the husk from the onion, chop it finely.
• With thin plates, cut the cloves of garlic.
• Peel the celery root, cut it into cubes no more than a centimeter in size.
• Pour oil into the bottom of the pan in which the soup will be boiled. Put onions in it and fry for 3-4 minutes on low heat.
• Add the celery cubes. Continue to fry onions and celery together for 5 minutes.
• Add carrots and garlic, fry vegetables for another 5 minutes.
• Add potatoes, fill with water or broth. Cook until the potatoes are soft, the rest of the vegetables by this time will also be ready.
• Grind the contents of the pan using a submersible blender.
• Salt, pour in the cream. Bring to a boil.

After pouring the soup on plates, add a little nutmeg and chopped parsley to each. Serve croutons separately.

Celery petal soup

• celery stalks - 0.25 kg;
• onions - 100 g;
• carrots - 100 g;
• butter or vegetable oil - 60 ml;
• broth or water - 1 l;
• cream - 0.2 l;
• processed cheese - 150 g;
• salt, pepper, basil - to taste.

Cooking method:

• Rinse celery stalks, cut into small pieces.
• Peel onions and carrots, cut into medium-sized cubes.
• Pour oil into the bottom of the pan, heat it.
• Put chopped vegetables in oil, fry them for 5 minutes, stirring occasionally.
• Pour with two glasses of broth and cook until vegetables are soft.
• Mash the pan using a blender.
• Heat the remaining broth.
• Grind cheese on a coarse grater. If the cheese is pre-frozen, it will be easier to rub it.
• Put the cheese in a boiling broth. Cook it over low heat, stirring until the cheese is completely dissolved.
• Pour the broth with cheese into a saucepan with mashed vegetables. Add cream, salt, spices.
• Heat the soup to a boil.

If you think that the soup is not thick enough, next time add a couple of potatoes. They will need to be cleaned, cut into cubes and put in a pan before pouring the steamed vegetables with water or broth.

Celery puree soup has an indescribable aroma and pleasant taste. It can be included in the menu for people who follow a diet for weight loss. A dish made from celery roots is different from a soup made from its stalks. Both options have their fans.