Sophia Roe’s Celery Soup

INGREDIENTS

• 2 tbs olive oil
• 1 onion, diced
• 1/2 cup mushrooms, rough chopped
• 1 garlic cloves, rough chopped
• 3 cups celery, finely chopped
• 1 cup yellow squash, peeled and chopped
• 5 cups vegetable or chicken broth (water works fine too)
• 2 tbsp almonds
• 1/3 cup various herbs (Like a mixture of parsley, cilantro, and green onions)
• 1 bay leaf
• 1 teaspoon salt
• ½ teaspoon black pepper
• Zest of one lemon

PROCESS

• Heat medium sized pot or dutch oven on medium heat. Add olive oil, celery, garlic, onion, squash, and mushrooms.
• Let sauté for 5-7 minutes until softened and translucent. Add broth (or water), bay leaf, salt, and pepper.
• Let cook on low for another 5 minutes. Discard bay leaf. In a blender, add almonds, 1/3 cup of herbs of your choice, and 2 cups of soup. You may want to add a little water if you’re looking for a thinner soup.
• Blend on high until thoroughly mixed. Add blender mixture into the pot with the rest of the soup. Add zest of one lemon, and taste if more seasoning is necessary.
• Serve with celery leaf as garnish, and enjoy.

Celery Soup Notes and Variations

• To see how Sophia makes this soup, be sure to check out this video on Instagram.
• Sophia notes that this soup simply won’t have that fresh, alive, and fresh taste without herbs, so don’t be stingy with the herbs! Also, the more lemon zest, the better!