I know, I know… I can’t quit with the raw stuff lately. But my non-raw fare has really consisted of a lot of cookbook recipes or unimpressive stir fries (well, impressive only because they were palatable despite being made in an empty North Shore cabin kitchen without tamari!).
I’m not the biggest fan of raw celery. In fact, it’s my answer to the question “Are there any vegetables you hate?” As a child I would painstakingly remove every piece from Chinese dishes, refused them at friend’s houses in favor of carrot sticks, and often omit them in recipes because I have no use for the remaining gajillion green stalks I am forced to purchase from the grocery store. The flavor, the texture are just … ick! I hate it. I know some people feel the opposite, and that’s fine by me.
So why in the world am I posting a recipe for celery soup? (And raw celery at that… it’s most horrid form!) Well, while I was reading and un-cooking this month, I have been reading a lot about the beneficial properties of celery (I’m not talking about the it-burns-more-calories-to-chew-than-the-amount-of-calories-you’re-taking-in thing either). It’s a good source of vitamins C, B1, B2, B6, and K, minerals potassium and manganese, and is a natural source of sodium – which means this soup has no added salt (and doesn’t suffer for it either!). It also has a high water content which is good for staying hydrated, especially in these dry winter months.
I cream-ified it with some avocado, added a little poblano and a clove of garlic, and some fresh thyme (I can’t think of enough ways to go through this stuff yet) for a nice herb flavor. And while it definitely is celery-esque in flavor, it somehow isn’t as strong or intense as eating a stalk of fresh celery. Maybe the texture part affects the taste even more for me? Regardless, this self-proclaimed celery hater finds it to be pretty tasty indeed, especially with a healthy sprinkling of sunflower seeds on top.
Raw Fresh Thyme and Celery Soup (serves 1-2)
1 bunch celery, stem ends removed and roughly chopped
2 sunburst/pattypan squash, roughly chopped (or other summer squash)
1 clove garlic
2 green onions, stem ends removed and roughly chopped
1/4-1/3 c roughly chopped poblano pepper (or some of a hot chili pepper)
1/2 avocado, peeled and pitted
1 tbsp fresh thyme leaves
1 1/2 c water (or enough for desired consistency)
fresh thyme sprigs and raw sunflower seeds to garnish (optional)
Place all ingredients except garnishes in Vita-Mix or high speed blender and process 1-2 minutes until smooth. Pour into soup bowls and garnish with thyme and sunflower seeds.
Also, I recently made the Thai Chick-un Pizza from Eat Drink and Be Vegan. Yummy! I omitted the ketchup from the peanut sauce because I didn’t understand why it should be there, couldn’t find bean sprouts at the store that day, and used two sprouted wheat tortillas as the crust. The moisture from the sauce kept the tortillas together, and though it says in the recipe notes to use a thick crust because it’s a rich pizza, my instinct is to want a lighter thin crust (plus there don’t seem to be any whole-grain crusts at my store). It worked great! Can’t wait to make it again with bean sprouts (and I have a lot of leftover sauce somehow… probably because the tortillas have a smaller diameter than a crust would). It was lovely and colorful to boot…