Celery Soup

Last Updated on Wednesday, 29 December 2010 02:42 Written by Flax Wednesday, 29 December 2010 01:54

Celery is an amazing food. It is one of the only vegetables that we use the root, the stalks and the leaves as well. While in the West, it is not as common to cook with the leaves, due to their strong bitter taste, it is commonly used in Middle Eastern dishes. The bitter flavor is the one of the most ignored flavors in foods. The bitter flavor cleanses the blood and allows the removal of toxins. Eating bitter foods helps us to deal with the bitter part of life. Eating only sweet foods resembles a desire for life to be like a Disney movie, always a happy ending. (Is that what life is really like?) While the celery stalks and root are bitter as well, the sweet helps to cover a little of the bitter taste and helps it be palatable to people who are not used to eating bitter foods. Emotionally, we understand that the bitter and the sweet go together and that is where we can find happiness.
Celery is an amazing food for another reason as well. Eating celery helps cut cravings for sweet. All bitter foods do that, but celery helps to dry damp conditions from having eaten too much sweet in the past. That is what makes celery the perfect diet food. Celery combined with lemon is useful for diabetes, high blood pressure or headaches caused by a heat condition (red face and irritability). Celery is also high in silicon which helps to renew joints, bones, arteries and all connective tissues, this makes it useful in the treatment of arthritis, gout, rheumatism and nerve inflammation.
To kick off a diet in the spring or summer I would recommend a green smoothie made with celery, radishes, sprouts and carrots. For the cold winter months however I recommend starting with celery soup which will allow you to benefit from the healing properties of the celery but in a warmer fashion.


olive oil
1 celeriac (celery root), diced
1 large celery, stalks and leaves, chopped
1 onion, chopped
3 liters water
5 cloves garlic, minced
1 sweet potato, chopped small
2 carrots, chopped
1/4 cup green lentils
1/2 bunch parsley
1/2 bunch coriander
salt and pepper

Heat the olive oil in a soup pot, saute the onion and the celery stalks for 5 minutes. Add the water and bring to a boil. Add the remaining vegetables and spices and simmer for 1/2 hour or longer. Add the chopped celery leaves, coriander and parsley. Cover and simmer for five more minutes.

Serve warm accompanied with garlic bread and black-eyed pea pate.



  1. toby   |  Wednesday, 29 December 2010 at 3:02 pm

    That sounds really yummy! I might try some… but now do you have a recipe for black eyed pea pate?

  2. Flax   |  Tuesday, 04 January 2011 at 3:19 pm

    It is posted! Check it out


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