Celery is one of those ingredients I always have on hand. In fact, sometimes I find myself with a little too much. When that happens I whip up a batch of this unique soup.
Sun Oven Celery Soup with Curry
1 tablespoon olive oil
1 onion, finely chopped
1 leek, white and pale green parts only, finely sliced
5 1/2 cups celery, chopped
1 tablespoon curry powder
1 1/2 cups potatoes, scrubbed and diced
4 cups vegetable broth
2 tablespoons fresh parsley, finely chopped
celery seeds and leaves for garnish (optional)
Set Sun Oven out to preheat.
Combine the oil, onion, leek, and celery in a large pot. Cover and cook in the Sun Oven until vegetables just begin to soften, 20 to 3o minutes. Stir in the curry powder, cover and continue cooking for another 5 minutes or so. Add the potatoes and broth and cook until the vegetables are tender. Transfer the soup to a blender or food processor and puree in batches until smooth. Return the soup to the pot, add the parsley and season to taste with salt. Reheat slowly over medium-high heat. Ladle into bowls and garnish each serving with a few celery leaves and a sprinkling of celery seeds.