Celery and Sunflower Soup Recipe
Ingredients
| Sunflower oil | 1 Tablespoon | |
| Onion | 1 | |
| Celery | 8 Ounce | |
| Sunflower seeds | 4 Ounce | |
| Vegetable stock | 1 Pint | |
| Dill weed | 1 Teaspoon | |
| Bay leaf | 1 | |
| Black pepper salt | 1 To taste | |
| Natural yoghurt | 5 Fluid Ounce |
Directions
MAKING
1. In a saucepan, heat oil and fry onion for about 2-3 minutes, then add sunflower seeds and celery for about 2 minutes, until seeds get toasted lightly.
2. Stir in boiling vegetable water or stock and add the herbs.
3. Boil the soup, and simmer for half hour or pressure cook for 10 minutes.
4. Cool the soup slightly, and blend until it turns smooth.
5. Season the soup to taste.
6. Stir in yogurt and reheat the soup before serving.
SERVING
7. Serve the Celery and Sunflower soup chilled.
1. In a saucepan, heat oil and fry onion for about 2-3 minutes, then add sunflower seeds and celery for about 2 minutes, until seeds get toasted lightly.
2. Stir in boiling vegetable water or stock and add the herbs.
3. Boil the soup, and simmer for half hour or pressure cook for 10 minutes.
4. Cool the soup slightly, and blend until it turns smooth.
5. Season the soup to taste.
6. Stir in yogurt and reheat the soup before serving.
SERVING
7. Serve the Celery and Sunflower soup chilled.
Chef
