Simple Celery and Jalapeno Soup
Chop, simmer, blend, and go - simple and fiery
Servings 4 servings
Calories 100kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion
- 1 teaspoon crushed garlic
- 1 jalapeno pepper chopped
- 4 stalks celery quarter
- 3 large potatoes quarter
- 4 cups vegetable broth or chicken broth
- 1 cup milk
Instructions
- In a large pan over medium heat, warm the olive oil, then fry the onion and garlic for two minutes (stirring often.)
- Add the olive oil, onion and garlic and fry for 2 minutes stirring
- Add the jalapeño pepper, celery and potatoes to the pan. The pour the broth into the pan. Bring the broth to a simmer and allow the vegetables to cook for 20 minutes (or until they are cooked through.)
- Season the broth and vegetable mix with salt and pepper, then add the mix to a blender with the cup of milk. Blend on high power for 1 minute, or until the soup is completely smooth.
- If needed, add the soup back into the pan to heat. Otherwise, serve with crusty bread and addition jalapeño slices (optional.)
Nutrition
Calories: 100kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 1000mg | Potassium: 238mg | Fiber: 1g | Sugar: 7g | Vitamin A: 817IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 1mg