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Name: Curried Celery Soup (High Fiber)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tb Curry powder such as Madras; 8 oz Potatoes chopped, with peel; 4 c Vegetable stock; 1 Bouquet garnish; 2 tb fresh mixed herbs Chopped; Salt; Celery (seeds and leaves); 2 ts olive oil; 1 Onion chopped; 1 Leek washed and sliced; 1 1/2 lb Celery chopped, leaves

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INGREDIENTS

1 tb Curry powder ; such as Madras
8 oz Potatoes ; chopped, with peel
4 c Vegetable stock
1 Bouquet garnish
2 tb fresh mixed herbs ; Chopped
Salt
Celery (seeds and leaves)
2 ts olive oil
1 Onion ; chopped
1 Leek ; washed and sliced
1 1/2 lb Celery ; chopped, leaves

Servings

INSTRUCTIONS

Heat oil in a large saucepan. Add onion, leek, and celery, cover and cook gently for 10 minutes, stirring occasionally. Add the curry powder and cook for 2 minutes, stirring occasionally. Add the potatoes, broth and bouquet garni, cover and bring to a boil. Simmer for 15 minutes or until the vegetables are tender. Remove and discard the bouquet garni. You may want to set the soup aside to cool slightly before pureeing in a food processor or blender. If you are using an immersion blender, the soup does not need to cool. Puree until smooth. Add the mixed herbs, season to taste and process briefly. Return to the saucepan and reheat gently until piping hot. Ladle into soup bowls and garnish each with a sprinkling of celery seeds and some celery leaves. VARIATION: use celeriac and sweet potatoes in place of celery and standard potatoes. (Recipe the HIGH FIBER COOKBOOK, by Anne Sheasby. 1997: Anness Publishing ISBN 1551106035) [PER SERVING: 102 cals, 4g protein, 3g fat, 16g carbs, 4.4 g fiber] (Mastercook [PER SERVING: 179 cals, 6g protein, 4g fat, 30g carbs, 5.3g fiber] from kitpath@earthlink.net 11/20/98. TIP: The smaller the chop, the faster the vegetables cook. This soup doesnt improve that much with prolonged simmering. ) Recipe by: HIGH FIBER COOKBOOK - Anne Sheasby* Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 20, 1998, converted by MM_Buster v2.0l.

NOTES

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Curried Celery Soup (High Fiber)

1 tb Curry powder such as Madras
8 oz Potatoes chopped, with peel
4 c Vegetable stock
1 Bouquet garnish
2 tb fresh mixed herbs Chopped
 Salt
 Celery (seeds and leaves)
2 ts olive oil
1 Onion chopped
1 Leek washed and sliced
1 1/2 lb Celery chopped, leaves

Heat oil in a large saucepan. Add onion, leek, and celery, cover and cook  gently for 10 minutes, stirring occasionally.    Add the curry powder and cook for 2 minutes, stirring occasionally.    Add the potatoes, broth and bouquet garni, cover and bring to a boil.  Simmer for 15 minutes or until the vegetables are tender.    Remove and discard the bouquet garni.    You may want to set the soup aside to cool slightly before pureeing in a  food processor or blender. If you are using an immersion blender, the soup  does not need to cool. Puree until smooth.    Add the mixed herbs, season to taste and process briefly. Return to the  saucepan and reheat gently until piping hot. Ladle into soup bowls and  garnish each with a sprinkling of celery seeds and some celery leaves.    VARIATION: use celeriac and sweet potatoes in place of celery and standard  potatoes.    (Recipe the HIGH FIBER COOKBOOK, by Anne Sheasby. 1997: Anness Publishing  ISBN 1551106035) [PER SERVING: 102 cals, 4g protein, 3g fat, 16g carbs,      4.4 g  fiber]    (Mastercook [PER SERVING: 179 cals, 6g protein, 4g fat, 30g carbs, 5.3g  fiber] from kitpath@earthlink.net 11/20/98. TIP: The smaller the chop, the  faster the vegetables cook. This soup doesnt improve that much with  prolonged simmering. )    Recipe by: HIGH FIBER COOKBOOK - Anne Sheasby*    Posted to EAT-LF Digest by kitpath@earthlink.net on Nov 20, 1998, converted  by MM_Buster v2.0l.

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Nutrition

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Serving Size: 1 Serving (340g)
Recipe Makes: 6

Calories: 75
Calories from Fat: 6 (8%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 722.4mg		25 %
Potassium 506.5mg		13 %
Total Carbohydrate 15.9g		5 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 12.6g
Protein 2g		3 %
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Calories per serving: 75

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