4 Tbsp pumpkin seeds, dry toasted until golden and fragrant Salt
Pinch of chili powder (optional)
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic, celery, salt and pepper and stir as they soften
3
Add the stock, cover the pot and allow the soup to simmer for about 25 minutes, the veggies should be very soft
4
Use an immersion blender to blend the soup until very smooth
5
Toss together the toasted pumpkin seeds, salt and chili powder (if using) and sprinkle over each bowl of soup before serving
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories220
% Daily Value *
Total Fat15.4g20%
Total Carbohydrate17.7g7%
Protein6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3 Tbsp olive oil
3 large red onions, peeled and roughly chopped
5 garlic cloves, roughly chopped
4 cups roughly chopped celery
Salt and pepper
4 cups vegetable stock
To top
4 Tbsp pumpkin seeds, dry toasted until golden and fragrant Salt
Pinch of chili powder (optional)
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic, celery, salt and pepper and stir as they soften
3
Add the stock, cover the pot and allow the soup to simmer for about 25 minutes, the veggies should be very soft
4
Use an immersion blender to blend the soup until very smooth
5
Toss together the toasted pumpkin seeds, salt and chili powder (if using) and sprinkle over each bowl of soup before serving
Notes
Red Onion And Celery Soup With Toasted Pumpkin Seeds
