Celery Soup with Roasted Garlic and Mashed Avocado Toast

Celery Soup

Celery Soup

Tonight’s dinner was inspired entirely by my sister, the nutritionist.  She’s on a quest to help people improve their health and quality of life with food.  During our random Monday afternoon telephone conversation, she told me that eating four stalks of celery per day can help lower blood pressure.   We really love celery in our house; it makes its way into all sorts of salads and stir fries and even the occasional cocktail.  The fact that it can have positive health effects makes me love it more.

Knowing that I was going to make celery soup for dinner, I headed over to food52.com to see if they had any recipes.  Then came the discovery of Jane Grigson and one of the most delicious and simple soups I’ve ever made.  To go with it, I roasted a head of garlic and mashed it onto toast and then topped it with mashed avocado.

I left the milk out and substituted a dollop of fat free greek yogurt for the cream and the soup came in at 6 points.  One slice of the toast all done up with the garlic and avocado is an additional 4 points.

celery soup ingredients

celery soup ingredients


  • ½ pound celery, chopped (outside stalks or celeriac — about 2 cups)
  • ½ cup chopped onion
  • ½ cup diced potato
  • tablespoons butter
  • cups chicken stock
  • ½  to 1 cup milk (optional)
  • About 1teaspoons dill weed (2 teaspoons for fresh dill)
  • 2 ½ tablespoons cream
  1. Stew celery, onion, and potato gently in the butter in a covered pan for 10 minutes. Don’t let the vegetables brown. Add stock or water and 1/2 teaspoon of dill weed. Simmer for 20 minutes if you have a blender, 40 minutes if you use a food mill.
  2. Blend or purée the soup (I look for any excuse I can find to use my immersion blender).  Bring slowly to just under the boil, seasoning with salt, pepper and more dill weed if required.
  3. Put the cream into the soup dish, and pour the soup in on top. Swirl round with the ladle before serving, to mix in the cream.
Celery Salad

Cel-abration! Celery Salad with Celery Root and Horseradish

Celery Salad

Celery Salad

Because we love to eat and because we’re endlessly fascinated with food, we end up having many conversations about what we’re going to eat and just food in general.  During one such conversation a few weeks ago, I said, without the slightest hint of sarcasm, “I think we need to explore celery root.”  Now, I’ll admit, it does sound like a pretty ridiculous thing to say.  As you might imagine, much chortling and chastising ensued so I changed the subject, while quietly resolving to look for recipes that included celery root.

Lo and behold an issue of Bon Appetit arrived sporting a salad recipe that used, not only celery root, but also celery stalks and celery leaves.  It’s a combination for fresh deliciousness that is not to be missed.

Get out your mandoline and prepare to be amazed!


  • 1 medium celery root (about 1 pound)
  • 10 large celery stalks, thinly sliced on a sharp diagonal, plus 1/2 cup celery leaves
  • 1 small shallot, thinly sliced into rings
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon prepared horseradish
  • Kosher salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 cup (packed) flat-leaf parsley leaves


  • Peel and halve celery root. Using a mandoline, very thinly slice one half. Cut other half into matchstick-size pieces.
  • Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss to combine. Let vegetables sit for 10 minutes to allow flavors to meld.
  • Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine.