Creamy Coconut Celery Soup
Prep time: 20 minutes
Ready in: 45 minutes – 1 hour
This delicious, savory flavored recipe uses coconut cream, which is an excellent ingredient to help fight plaque build-up in your body. Because of this – it is an important food to incorporate into your diet.
Coconut cream is a powerful solvent for breaking up stored plaque in the body due to cooked fats, cooked cholesterol and medications. Plaque hardening of the arteries, nerve endings, brain and lymph – is one of the most difficult stored toxins to remove. Coconut cream helps to remove this plaque.
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1 can (13.5oz) of coconut cream
2 full celery hearts (about 18 stalks) finely chopped
1 large onion, finely chopped
½ cup of chopped parsley
¼ cup (1/2 stick) of organic butter
5 cups of vegetable stock (or chicken or beef stock)
1 tablespoon of dill
2 teaspoons of cumin
1 tablespoon of oregano
1 tablespoon of basil
1 tablespoon of sea salt
1 teaspoon of red pepper flakes
1 tablespoon of apple cider vinegar
additional salt and pepper to taste
Melt the butter in a large 2 quart soup pan over medium heat and add the chopped onion, parsley and celery. Cook until tender, (about 15 minutes) stirring every 2 minutes, so the vegetables do not burn. Add the coconut cream, vegetable stock, vinegar and all the remaining spices. Cook for another 30 minutes. Add more salt or boullion cube to soup per your “saltiness” taste preference. Remove soup from heat and let cool a bit. Add the soup to a blender in small portions, and blend on high speed until pureed. Return all the pureed soup to the 2 quart pan on a low to medium heat until hot. Serve with parsley garnish and your favorite croutons, if desired.