A simple, quick winter soup recipe made from celery and onion with just a hint of lemon.
Celery’s antioxidant nutrients, vitamins and minerals combined with flavonoids in onion make this a great soup.
10 small red onions (little math involved here: 9 onions roughly sliced, 1 finely sliced)
2 celery stalks, finely chopped
3 garlic cloves, chopped
1 small piece ginger
6 black pepper corns
Salt to taste
2 tsp ghee/clarified butter
¼ tsp lemon juice
To make onion stock, place the sliced onions with 4 cups of water (remember those 9).
Add the garlic, ginger and black peppercorns, cook for about 10 minutes.
Transfer the stock to a blender and liquidize.
Add the celery to the stock and bring back to simmer for about 10 minutes.
Add salt and lemon juice.
Heat clarified butter in a pan, fry the last onion, until golden and remove.
Serve in bowls, garnished with a few celery leaves, fried onion and a slice of lemon.
The recipe is taken from The Ayurvedic Cookbook
If you would like to learn more about the benefits of these vegetables and more, click here .