A Healthy Apple and Celery Soup
Savor the comforting warmth of a Healthy Apple and Celery Soup, a deliciously light yet satisfying blend of sweet Granny Smith apples and crisp celery. This wholesome recipe combines fresh, nutrient-packed ingredients like sautéed onion, garlic, and herbs, simmered to perfection in vegetable broth for a naturally flavorful base. The addition of unsweetened almond milk lends a creamy texture without the heaviness, while a touch of lemon juice brightens each spoonful. Perfectly puréed for a silky finish, this soup is an ideal starter or light meal, beautifully garnished with fresh parsley for a pop of color. Ready in just 45 minutes, it’s the ultimate choice for a healthy, plant-based comfort dish. Pair it with crusty bread or a vibrant side salad for a meal that feels indulgent yet promotes clean eating.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 celery stalks, chopped
- 2 Granny Smith apples, peeled, cored, and chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup unsweetened almond milk (or any milk of choice)
- 1 teaspoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped celery and cook for 5 minutes, stirring occasionally, until slightly softened.
Add the chopped apples, vegetable broth, bay leaf, and thyme to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the celery and apples are tender.
Remove the bay leaf from the pot and discard it.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the almond milk, lemon juice, salt, and black pepper. Cook for another 2 minutes, adjusting the seasoning to taste.
Serve the soup hot, garnished with fresh parsley. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.8 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
