Immune Boosting Turmeric Celery Soup – OUR CSA #18
Posted on: October 1, 2020
Ingredients
- 3 tbsp. extra virgin olive oil or coconut oil
- 2 medium-size yellow onions, chopped
- 10 stalks of celery, diced
- 2 garlic cloves, chopped
- 2 tsp. GF ground turmeric
- 1 tsp. GF dried sage, or 5 fresh sage leaves chopped
- 1 tsp. sea salt or to taste
- ½ tsp. GF coarsely ground black pepper
- 6 cups gluten free mushroom broth
- 2 carrots, diced
Instructions
- In a large pot heat olive oil over medium heat. Add onions and celery and cook for 5 minutes. Stirring occasionally
- Add garlic, turmeric, sage, salt and peper. Cook for 2 more minutes
- Add broth and carrots, bring to boil and cover. Reduce heat to low and cook for 25 minutes. Remove from the heat and cool slightly
- Add 1/3 of the soup into a blender or food processor. Blend until smooth. Return back to the pot. Reheat soup and season with salt and pepper if needed.
