Low Fat Cream Of Celery Soup Recipes

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LOW-FAT CREAM OF CELERY SOUP WITH GARLIC, CURRY & HERBS



Low-Fat Cream of Celery Soup With Garlic, Curry & Herbs image

This is my adaptation of a recipe from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too.

Provided by - Carla -

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups chopped celery, with leafy tops
2 cups hearty vegetable broth
1 medium onion, chopped
2 minced garlic cloves
1/4 cup fresh thyme, minced or 1 tablespoon dried thyme
2 tablespoons cornstarch
1 cup skim milk
1/2 cup fat-free liquid creamer
1 bay leaf
1/2 teaspoon curry powder
salt & freshly ground black pepper, to taste

Steps:

  • In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
  • Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
  • Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
  • Whisk milk mixture into the saucepan.
  • Whisk in the fat-free liquid creamer.
  • Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
  • Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
  • Season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 47.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 79.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2, Protein 2.4

CREAM OF CELERY SOUP(LOW-FAT)



Cream of Celery Soup(low-Fat) image

A lovely way to use celery!Very summery I often serve it sprinkled with a garnish of fresh coriander Leaves.

Provided by Norahs Girl

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 teaspoons butter
4 cups diced celery
1 cup diced onion
2 chicken stock cubes
4 teaspoons plain flour
2 cups low-fat milk or 2 cups skim milk
freshly ground black pepper

Steps:

  • In a large saucepan,heat butter til bubbly,add celery,onion and stock cubes and stir til well combined.
  • Reduce heat and cover,and let simmer for 10 minutes til veggies are tender.
  • Sprinkle flour over veggie mixture stirring constantly,until mixture thickens.
  • Remove from heat and let cool slightly.
  • Puree 1/2 the mixture then return to pan,rewarm stirring til well combined.

LOW-FAT CREAM OF CELERY SOUP



Low-Fat Cream of Celery Soup image

De-'light'-ful blend of celery, creamy base, and seasonings for a warming low-fat version of cream of celery soup. You can substitute beef broth for the chicken broth.

Provided by Karen

Categories     Vegetable Soup

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 bunch celery, coarsely chopped
½ onion, coarsely chopped
2 cups chicken broth
1 ½ teaspoons garlic salt
1 teaspoon butter flavoring
1 teaspoon dried parsley
1 teaspoon celery seed
1 teaspoon ground black pepper
2 cups nonfat milk
1 cup potato flakes

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. Add chicken broth, garlic salt, butter flavoring, parsley, celery seed, and black pepper. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. Remove from heat.
  • Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
  • Pour celery mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan.
  • Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 15 g, Cholesterol 3.3 mg, Fat 2.8 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 0.4 g, Sodium 889.8 mg, Sugar 6.5 g

LOW-FAT CREAM OF CELERY SOUP



Low-Fat Cream of Celery Soup image

De-'light'-ful blend of celery, creamy base, and seasonings for a warming low-fat version of cream of celery soup. You can substitute beef broth for the chicken broth.

Provided by Karen

Categories     Vegetable Soup

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 bunch celery, coarsely chopped
½ onion, coarsely chopped
2 cups chicken broth
1 ½ teaspoons garlic salt
1 teaspoon butter flavoring
1 teaspoon dried parsley
1 teaspoon celery seed
1 teaspoon ground black pepper
2 cups nonfat milk
1 cup potato flakes

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir celery and onion in hot oil until celery is almost completely tender, about 5 minutes. Add chicken broth, garlic salt, butter flavoring, parsley, celery seed, and black pepper. Bring to a boil, reduce heat to low, cover the saucepan with a lid, and simmer until celery is completely soft, 5 to 10 minutes more. Remove from heat.
  • Pour milk and potato flakes into a jar, cover the jar with a lid, and shake until flakes and milk are completely combined.
  • Pour celery mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed celery soup to saucepan.
  • Heat soup in the saucepan over low heat; stir milk-potato flake mixture into soup until completely incorporated and hot, 3 to 5 minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 15 g, Cholesterol 3.3 mg, Fat 2.8 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 0.4 g, Sodium 889.8 mg, Sugar 6.5 g

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