Double Wild Nettle Sea Salt & Celery Soup
Blog written by Dee Stecco
As the nights get cooler and we start getting into full winter mode, I really enjoy making easy 1-pot comfort soups. One of my favorites is Celery Soup seasoned with Double Wild Nettle Sea Salt from Villagers. This sea salt gives the soup depth, earthiness, and just brings out the best flavor in the vegetables. I love this soup because it's not fussy. You very roughly chop everything without precision because they'll later be blended smooth. The ingredients can be swapped out for whatever is fresh or whatever you want to use up in your home. Enjoy!
Double Wild Nettle Sea Salt & Celery Soup
Ingredients:
• 2 tablespoons olive oil, butter, or ghee
• 1 onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 head of celery, roughly chopped (save the leaves for garnish or making broth)
• 2 potatoes, peeled &roughly chopped
• 1 full parsley bunch, stems and all.
• 4 cups broth of your choosing
• 1 cup water
• 1 bay leaf ( optional)
• 1 teaspoon double wild nettle sea salt (plus more for garnish)
• ½ teaspoon pepper
• ¼ teaspoon cayenne
• ¼ cup cream of your choosing (dairy, cashew, etc)
• 1 onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 1 head of celery, roughly chopped (save the leaves for garnish or making broth)
• 2 potatoes, peeled &roughly chopped
• 1 full parsley bunch, stems and all.
• 4 cups broth of your choosing
• 1 cup water
• 1 bay leaf ( optional)
• 1 teaspoon double wild nettle sea salt (plus more for garnish)
• ½ teaspoon pepper
• ¼ teaspoon cayenne
• ¼ cup cream of your choosing (dairy, cashew, etc)
Process:
• Heat the oil in a big pot over medium heat (I use my instapot for this)
• Add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
• While the onions are cooking, roughly chop the garlic, celery and potatoes.
• When the onions are golden, add the garlic and stir 1-2 minutes, until fragrant. Then add the celery, potatoes, parsley, broth, water, bay leaf, sea salt, pepper, and cayenne. The liquid should just cover the veggies.
• Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 20 minutes then let cool. (On the instapot, I use the soup setting on low for 20 minutes then turn off to let cool a bit)
• Add the cream, then use an immersion blender to blend until very smooth (if you don’t have one, a bullet or regular blender will do the trick as well)
• Garnish with a little sprinkle of Double Wild Nettle Sea Salt, serve with some warm bread and enjoy!
• Add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
• While the onions are cooking, roughly chop the garlic, celery and potatoes.
• When the onions are golden, add the garlic and stir 1-2 minutes, until fragrant. Then add the celery, potatoes, parsley, broth, water, bay leaf, sea salt, pepper, and cayenne. The liquid should just cover the veggies.
• Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 20 minutes then let cool. (On the instapot, I use the soup setting on low for 20 minutes then turn off to let cool a bit)
• Add the cream, then use an immersion blender to blend until very smooth (if you don’t have one, a bullet or regular blender will do the trick as well)
• Garnish with a little sprinkle of Double Wild Nettle Sea Salt, serve with some warm bread and enjoy!
***Don’t forget you can sub or add additional green veggies/herbs!
