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Roasted Celery Soup

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Total Time (minutes)
80
Difficulty
1
Servings
6
Ingredients
10
Total Prep Time: 20 minutes
Calories Per Serving: 120
Nutrients

Nutrition Facts

Serving Size 327g

Amount per serving
Calories 120 Calories from fat: 45
% Daily Value*
Fat 5 g 8 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 0.5 g %
Monounsaturated Fat 3.5 g %
Cholesterol 0 mg 0 %
Sodium 370 mg 15 %
Potassium 520 mg 15 %
Carbohydrate 15 g 5 %
Fiber 2 g 8 %
Sugars 2 g
Protein 5 g
Vitamin A 6 %
Vitamin C 10 %
Calcium 4 %
Iron 4 %
Vitamin K 30 %
Vitamin B6 10 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 8 large stalks DOLE® Premium Celery Hearts, cut crosswise into 3-inch pieces 
  • 2 large garlic cloves, halved 
  • 1 medium DOLE Onion, cut into 1/4-inch slices 
  • 2 tablespoons extra virgin olive oil 
  • 3/4 teaspoon salt, divided 
  • 1/4 teaspoon freshly ground black pepper 
  • 5-1/2 cups low sodium chicken broth or vegetable broth 
  • 1 large DOLE Russet Potato, peeled and cut into ½-inch pieces 
  • 1/4 teaspoon plus a pinch celery seed, divided 
  • 1-1/2 teaspoons lemon juice 
  • Celery leaves for garnish

Directions

  1. Preheat oven to 350°F. Spray baking pan with cooking spray. Toss celery hearts, garlic and onion with olive oil and 1/2 teaspoon salt and pepper; arrange on baking pan. Roast 40 to 45 minutes or until vegetables are almost tender and very lightly browned.
  2. Scrape celery mixture into 6-quart saucepan. Add chicken broth, potato, 1/4 teaspoon celery seed and remaining 1/4 teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are very tender. Let mixture cool.
  3. Transfer celery mixture in batches into blender or food processor. Cover; blend until smooth. Stir in lemon juice. Season with salt and pepper to taste.
  4. Divide soup between 6 to 8 mugs or bowls. Sprinkle with remaining celery seeds and garnish with fresh celery leaves, if desired.
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Roasted Celery Soup Prep Time:20 minutes Cook time:80 minutes Serves: 6
Nutrition facts: 120 Calories, 5 grams fat
Ingredients: 8 large stalks DOLE® Premium Celery Hearts, cut crosswise into 3-inch pieces , 2 large garlic cloves, halved , 1 medium DOLE Onion, cut into 1/4-inch slices , 2 tablespoons extra virgin olive oil , 3/4 teaspoon salt, divided , 1/4 teaspoon freshly ground black pepper , 5-1/2 cups low sodium chicken broth or vegetable broth , 1 large DOLE Russet Potato, peeled and cut into ½-inch pieces , 1/4 teaspoon plus a pinch celery seed, divided , 1-1/2 teaspoons lemon juice , Celery leaves for garnish, Directions:Preheat oven to 350°F. Spray baking pan with cooking spray. Toss celery hearts, garlic and onion with olive oil and 1/2 teaspoon salt and pepper; arrange on baking pan. Roast 40 to 45 minutes or until vegetables are almost tender and very lightly browned.Scrape celery mixture into 6-quart saucepan. Add chicken broth, potato, 1/4 teaspoon celery seed and remaining 1/4 teaspoon salt. Bring to a boil, reduce heat and simmer for 15 minutes or until vegetables are very tender. Let mixture cool.Transfer celery mixture in batches into blender or food processor. Cover; blend until smooth. Stir in lemon juice. Season with salt and pepper to taste.Divide soup between 6 to 8 mugs or bowls. Sprinkle with remaining celery seeds and garnish with fresh celery leaves, if desired.