Growing up in our mom’s healthy, wholesome household, hearty veggie based soups were a familiar winter dinnertime staple, served with her robust, dense homemade whole grain bread. And our Lentil Vegetable Soup, Green Lentil Soup, Sweet Potato Soup are all creations inspired by some of our childhood faves, long before the days of becoming registered dietitians and personal trainers and even being aware of all the waist-line benefits of such soups…But now we know that veggie-based soups are a great way to fill up on veggies and curb hunger so that you don’t overeat at your main meal. So we’re always encouraging our clients to opt for them. Most canned soups contain high amounts of fat and sodium, but making your own can be just as easy and much healthier! This Creamy Celery Soup makes a perfect appetizer or snack to serve any time of day. The celery and spinach in this recipe are full of fiber and water that will keep you hydrated and satisfied. During the colder months, it’s easy to forget about the salads of summer and reach for something more warm and comforting, so soups like this one are a great way to sneak more greens into your day!
Creamy Celery Soup
Makes 2 servings
Ingredients
1/4 cup raw cashews
1/4 tsp. garlic powder
1/2 cup water
1 cup plus ½ cup chopped celery, separated
2 cups baby spinach
3 Tbs. plain nonfat Greek yogurt
Directions:
1. Soak cashews in water for about 1 hour, then drain.
2. Add cashews, garlic powder, water, 1 cup of celery, and spinach into a high-speed blender. Blend on high until smooth and creamy.
3. Transfer soup to a saucepan and heat on low until warm. Turn off the heat and stir in remaining ½ cup of chopped celery.
4. Pour in bowls and serve with a dollop of Greek yogurt. Enjoy!
Nutrition Facts (about 1 cup per serving): 126 Calories, 8 g Fat, 1 g Saturated Fat, 2 mg Cholesterol, 95 mg Sodium, 10 g Carbohydrate, 2 g Fiber, 4 g Sugar, 7 g Protein
- ¼ cup raw cashews
- ¼ tsp. garlic powder
- ½ cup water
- 1 cup plus ½ cup chopped celery, separated
- 2 cups baby spinach
- 3 Tbs. plain nonfat Greek yogurt
- Soak cashews in water for about 1 hour, then drain.
- Add cashews, garlic powder, water, 1 cup of celery, and spinach into a high-speed blender. Blend on high until smooth and creamy.
- Transfer soup to a saucepan and heat on low until warm. Turn off the heat and stir in remaining ½ cup of chopped celery.
- Pour in bowls and serve with a dollop of Greek yogurt. Enjoy!