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Creamy Celery Soup

2/6/2019

8 Comments

 
Turning crunchy, fresh celery into a warm and creamy soup allows kids to experience celery in a whole new way! Cut the potato and celery into sticks and have your little chef chop the veggies into chunks and carefully add them to the pot. When chopping, don't forget to include the leaves attached to the celery; they add so much celery flavor to the dish. While the soup is simmering, taste-test some raw celery with a dip or make little ants-on-a-log bites with celery, nut butter, and dried cranberries or raisins.
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This recipe was developed by Heather Staller, a mom of two boys, ages 6 and 4, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather.happykidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Creamy Celery Soup

Ingredients
  • 2 tablespoons olive oil
  • 1/2 large onion, chopped (1 cup) 
  • 2 cloves garlic, minced
  • 1 medium-sized Russet potato, peeled and diced (about 2 cups)
  • 6 to 8 stalks celery (leaves included), trimmed and chopped (about 3 cups)
  • 3 cups vegetable or chicken broth
  • 1 teaspoon coarse salt
  • 1 teaspoon fresh lemon juice, optional
Instructions
  1. Add oil to a soup pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes.
  2. Add garlic and cook until fragrant but not browned, about 1 minute. Add potato, celery, broth, and salt. Stir together then bring pot to a simmer. Simmer until all the vegetables are very soft, 25 to 30 minutes.
  3. Turn off heat and allow to cool slightly. Blend soup with a hand blender or use a traditional blender to make soup smooth and creamy. (Use caution when blending hot soup!).
  4. Taste soup and add lemon juice and/or additional salt as needed. Enjoy warm.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!
8 Comments
Nancy Fleming
3/4/2019 04:20:05 pm

Recipe for broccoli cheddar drops with celery soup from Monday

Reply
Jeanne Foley
3/5/2019 01:22:10 pm

want the recipe for broccoli cheddar drops

Reply
Veggie Buds Club
3/5/2019 02:04:10 pm

Here ya go!:)

Broccoli-Cheddar Drop Biscuits🥦🧀

INGREDIENTS:
-1 stick cold unsalted butter, cut into pea-size pieces
-1 ½ cups all-purpose flour
-2 tsp baking powder
-1 tsp salt
-¾ cup whole milk
-½ cup shredded cheddar cheese
-½ cup broccoli, cut up into very small florets

INSTRUCTIONS
1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, baking powder, and salt.
3. Mix the butter into the dry ingredients, use your fingers to rub the butter into the flour until it resembles coarse meal.
4. Add milk, shredded cheese, and broccoli florets and stir the mixture until it just comes together.
5. Use a ¼-cup measuring cup to scoop the batter and mound balls of dough onto the baking sheet.
6. Bake biscuits for 15-20 minutes, until golden-brown.

Julie
3/4/2019 04:32:18 pm

Thanks for sharing your recipe. This one will be a good recipe to help control my multiple sclerosis. Soups are so warming!

Sincerely,
Julie Vincent
Alexandria, MN

Reply
Elaine kamps
3/4/2019 07:57:09 pm

Excited to try celery soup, can't find the recipe for the broccoli cheddar drops

Reply
Veggie Buds Club
3/4/2019 10:04:44 pm

I apologize! They were supposed to be written up on the TCL website. I'll reach out to them to request that they get up there! In the meantime here is the recipe:)

Broccoli-Cheddar Drop Biscuits🥦🧀

INGREDIENTS:
-1 stick cold unsalted butter, cut into pea-size pieces
-1 ½ cups all-purpose flour
-2 tsp baking powder
-1 tsp salt
-¾ cup whole milk
-½ cup shredded cheddar cheese
-½ cup broccoli, cut up into very small florets

INSTRUCTIONS
1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, baking powder, and salt.
3. Mix the butter into the dry ingredients, use your fingers to rub the butter into the flour until it resembles coarse meal.
4. Add milk, shredded cheese, and broccoli florets and stir the mixture until it just comes together.
5. Use a ¼-cup measuring cup to scoop the batter and mound balls of dough onto the baking sheet.
6. Bake biscuits for 15-20 minutes, until golden-brown.

Veggie Buds Club
3/4/2019 10:06:15 pm

I hope you enjoy it, Julie:)

Reply
Gas Contractors Plano link
10/10/2022 08:43:05 pm

Thanks for possting this

Reply



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