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.

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