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Celery And Sunflower Soup's picture
  Sunflower oil 1 Tablespoon
  Onion 1 , peeled and finely chopped
  Diced celery 8 Ounce (225 Gram)
  Sunflower seeds 4 Ounce (125 Gram)
  Vegetable stock/Water 1 Pint (750 Milliliter)
  Dill weed 1 Teaspoon
  Bay leaf 1
  Black pepper To Taste
  Salt To Taste
  Natural yoghurt 5 Fluid Ounce (150 Milliliter)

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.

7. Serve the Celery and Sunflower soup chilled.

Recipe Summary

Difficulty Level: 
Cook Time: 
60 Minutes

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