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Curried Celery Soup
Curried Celery Soup
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Curried Celery Soup Recipe


An unusual blend of flavors, this is an excellent winter warm up. Celery is rich in the mineral sodium so is excellent for your adrenals. It falls into the Starchy Vegetable Soups category on the B.E.D. (Body Ecology Diet) and is best served in a meal with grains, vegetables, and ocean veggies. Serves 4 to 6





  • 2 Tbsp. Coconut or Olive Oil
  • 1 onion, chopped
  • 1 leek, washed and sliced
  • 1 1/2 pounds celery, chopped
  • 1 TBSP medium or hot curry powder (or more to taste!)
  • 3 large red-skinned potatoes
  • 3 3/4 cups water or bone broth
  • 2 TBSP finely chopped mixed fresh herbs or 1 Tablespoon of dried organic Italian herbs
  • Celtic Sea Salt or Herbamare




  1. Heat the ghee in a large saucepan. Add the onion, leek and celery, cover and cook gently for about 10 minutes, stirring occasionally.
  2. Add the curry powder and cook for 2 minutes more, stirring occasionally.
  3. Add the potatoes, mixed herbs and stock (or water) and cover and bring to a boil. Simmer for 20 minutes, until the vegetables are tender.
  4. Set the soup aside to cool slightly. Puree in a blender or food processor until smooth. We use a hand-held blender.
  5. Season with Celtic salt to taste and process VERY briefly. Return to the saucepan and reheat gently until piping hot.
  6. At this point you add some of the Basic Grain dish to give fuller body to the soup.




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