Celery and leek soup with dill
This flavorful soup is perfect for those chilly nights when you want something warm and comforting. It's also a great way to use up any leftover celery and leeks you might have in your refrigerator. With just a few simple ingredients, you can create a delicious and nutritious soup that's sure to become a family favorite.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chopped celery
- 4 cups chopped leeks (white and light green parts only)
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup heavy cream (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and sauté until softened, 3-4 minutes.
2. Add the celery and leeks and sauté for another 5-6 minutes, until the vegetables are tender.
3. Add the chicken or vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, until the vegetables are very tender.
4. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth in batches.
5. Stir in the chopped dill and heavy cream (if using). Serve hot, garnished with additional dill if desired.
Tips:
- For a vegan version of this soup, omit the heavy cream.
- If you don't have an immersion blender, be extra careful when blending the soup in a blender as hot liquids can cause the lid to pop off and cause burns.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- If you want to make this soup ahead of time, you can prepare it up to step 4 (without the dill and cream), let it cool, and then store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, reheat the soup and stir in the dill and cream.
Health Benefits:
Celery is a great source of vitamin K, which is necessary for blood clotting and bone health. It's also a good source of vitamin C, which is important for immune function, and potassium, which can help lower blood pressure.
Leeks are a member of the Allium family, which also includes garlic and onions. Allium vegetables have been shown to have anti-cancer properties, and leeks specifically are a good source of vitamin K, vitamin C, and folate.
Dill is a good source of vitamin A and vitamin C, as well as flavonoids, which have antioxidant properties. It also has been shown to have anti-inflammatory effects.
Overall, this soup is not only delicious, but also packed with nutrients that can help support your overall health. So next time you have some celery and leeks on hand, give this soup a try!