Celery and Asparagus Soup

  • Difficulty: Medium
  • 40 minutes
  • 4 servings

You’ll find a whole garden in this rich vegetarian soup. It has celery, carrot, asparagus, tomatoes, onion, and rice. To these flavors add a bit of hotness with peppercorn, pepper, curry, and chili flakes. Flavor it more by dropping a few bay leaves into the mixture and enjoy it on a gloomy day.

Ingredients Needed for Celery and Asparagus Soup

1 tablespoon vegetable oil
1 onion, sliced
1 teaspoon red peppercorns
1 medium-sized celery root, sliced
2 celery sticks, chopped
2 large carrots, sliced
¼ cup rice
3 cups of vegetable stock
3 bay leaves
1 teaspoon curry powder
6 asparagus spears, chopped
¼ cup tomato sauce
1 spring onion, chopped
chili flakes for garnishing
spring onion

How to Make Celery and Asparagus Soup

  1. Heat the vegetable oil in a cooking pot over low-medium heat. Cook the onion until tender.
  2. Add the peppercorns, the chopped celery root and stick, and carrots. Season with salt and pepper, cook and stir for 1-2 minutes. Add the rice and cook for 2 minutes more.
  3. Add the vegetable stock, bay leaves, and curry powder. Bring to a simmer, then cover and simmer for 20 minutes.
  4. Add the asparagus, tomato sauce, and spring onion while cooking and stirring for 2-3 minutes. Remove the bay leaves and serve garnished with chili flakes and spring onion.

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