At the time I am writing this right now I am about to make another batch of this cool soup I made when I wanted to make use of all those pesky celery stocks in the fridge.
this recipie can easily be turned vegan by switching out the butter and using a vegatable based-based/vegan bouillon cube.
Now I’m gonna stop chattering about all that and get to the recipe!
5 carrots
10 celery stocks
16 ounces of spinach
oil
SEASONINGS
Seasoning salt
Butter (or vegan butter if your vegan)
2 bouillon cubes (or any soup starter you would like)
Garlic powder
Pepper
Salt.
A large pot
A little pot
One big cooking spoon (for stirring)
1.) Fill the little pot with water (about 2.5 cups) and turn the stove to seven to boil it.
2.) Put the big pot on the stove. Pour enough oil to cover the bottom of the pot with, and turn it to 5 or 6.
3.)Start chopping the celery. Cut off the ends and tiny first bits of the celery, and leave the bits at the top for staying with the spinach.
4.) Once water is boiling in the little pot, add a bouillon cube into the pot and turn it down to four.
5.)Ounce oil is hot, add spinach and celery leaves to the pot and turn the heat down to two. Stir every so often to keep anything from burning. Add about seven squares of butter to the big pot to flavor the leaves.
6.)Chop carrots. (or start chopping) make sure to rinse and shave the carrots first.
7.)When the bouillon cube has melted in the little pot, add all the seasonings you have out and sprinkle them in to your taste. After you taste test to see if it’s just right for you and whoever your cooking for, (like seeing if it had to much garlic powder in it or not enough seasoning salt,) add it to the big pot full of spinach and celery. (don’t worry if you over-did a flavor, since this is not the last pot of soup you will add to the big pot and can adjust the flavor in the next batch.) do not discard the little pot!
8.) Add both the chopped celery and carrots to the big pot.
9.) Refill little pot with water and repeat the little pot steps from earlier.
Once you’ve made the second batch of little pot bouillon, seasoning mixture, pour it into the big pot.
10.) Make sure soup is on seven and let it cook for 10 mins. After, taste test to see if the flavor is where you want it to be.(like adding a bit more water if the flavor is too strong or adding more salt and pepper.) Also taste test to see if the food is soft enough to your liking. If you the carrots are too crunchy for your liking, let the soup sit for 15 more minutes.
By this time, it’s done! Let it cool for 5 mins. Then it’s ready to eat!
do you have any other celery recipes? let me know in the comments!
