Celery Apricot Soup
Delight your taste buds with the vibrant flavors of Celery Apricot Soup, a unique blend of savory and sweet that’s perfect for any season. This velvety soup combines tender celery stalks, plump dried apricots, and aromatic herbs like thyme and bay leaf, all simmered in a rich vegetable broth for a harmonious balance of earthy and subtly fruity notes. A touch of sautéed garlic and onion adds depth, while optional garnishes of silky cream and fresh parsley elevate each bowl to a restaurant-worthy presentation. Ready in just 45 minutes, this wholesome soup is not only easy to make but also ideal for light lunches or elegant dinner appetizers. Bursting with nutrient-rich ingredients, Celery Apricot Soup offers a creative twist on classic vegetable soups that will impress your family and guests alike!
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Recipe Information
Ingredients
- 6 celery stalks
- 1 cup dried apricots
- 1 medium yellow onion
- 2 garlic cloves
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons heavy cream (optional, for garnish)
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Wash the celery stalks thoroughly and chop them into small pieces.
Dice the yellow onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the chopped celery, dried apricots, thyme, and bay leaf. Cook for 2-3 minutes to release the flavors.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes until the celery is tender and the apricots are plump.
Remove and discard the bay leaf.
Using an immersion blender or working in batches with a countertop blender, puree the soup until smooth and creamy.
Season the soup with salt and black pepper to taste. Adjust seasoning as needed.
Ladle the soup into bowls and garnish with a drizzle of heavy cream and a sprinkle of fresh parsley if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 57.8 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3373 mg | 72% | |
*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.
