1 head celery, chopped
1 onion, chopped
1 Potato, cut into cubes
½ stick of butter
3 cups vegetable or chicken stock
Salt and pepper to taste
2-3 sprigs fresh dill, chopped
½ cup cream
Combine vegetables and butter in a saucepan and cook over medium heat until onion is translucent (about 10 minutes)
Add broth to vegetables and simmer until potatoes are tender, 8–10 minutes
Add dill and purée in a blender (keep some dill back for garnish)
Stir in cream
Garnish with celery leaves and dill
Serve and enjoy!
Vitamins, Minerals, and Nutrients:
Folate - supports brain and nervous system functions and bolsters overall cardiovascular health, red blood cell production, and reproductive health
Potassium - helps maintain blood pressure and regulate kidney health
Vitamin B6 - helps maintain a healthy nervous system, makes hemoglobin to carry oxygen in red blood cells throughout the body
Vitamin C – helps to rebuild tissues and blood vessels, and keep bones and teeth strong
Vitamin K - necessary for blood clotting and assists with bone health
Did you know?
Most people choose to eat celery stalks, but the leaves and seeds of celery are also edible and beneficial. For example, celery leaves make a great addition to stir-fries and soups.