1518. Celery Courgette Soup

A vegetable soup made without cream makes me suspicious that it might taste of hospital food, but this celery and courgette soup didn't need the cream to be good. I am not a fan of celery, but in here it works really well.

Served with sesame-sprinkled crisped pita bread sticks, the soup goes down like a guiltless treat.

Ingredients:

1 cup celery, finely chopped

2 cups courgette, finely diced

2 Tbsp oil

1 tsp garlic, grated

1/2 cup fresh coriander, chopped

1 stock cube

5 cups water

For the bread:

2 Lebanese pita bread

toasted sesame

olive oil

Method:

Saute the chopped celery and courgette in a pot using the oil. When starting to color, add the garlic, stock cube, and chopped coriander. Saute a minute or two longer until fragrant.

Add the water and bring to a boil. Reduce heat and simmer uncovered for 20-25 minutes until the vegetables are completely soft. Set aside off-heat to cool a bit before pureeing to a completely smooth consistency.

To make the breadsticks, slice the pitas into rods, spray lightly with oil and sprinkle with the toasted sesame. Bake in a preheated 350F oven for about 10 minutes until crisp.

صحة و عافية