If you’re looking for the best way to use up a bunch of celery – you’ve come to the right place.
I actually threw this soup together because I had way too much celery and onion left in the fridge, and I’m heading to Korea in just three days! It turned out to be the perfect way to use them up, and honestly, it was surprisingly delicious. Plus, it makes a big, high-volume batch, so it kept me full for ages.
Just a little heads-up though… you might get a bit gassy afterwards (I definitely did). 😅
Prawn & Celery soup
Difficulty: mediumServings
4
servingsPrep time
15
minutesCooking time
1
hourCalories
288
kcalProtein
23
gCarbs
31
gFat
8
gIngredients
Olive oil
20 gramCelery
900 gramOnions
750 gramMinced garlic
40 gramSalt
10 gramDasida (Powdered beef stock)
10 gramWater
2000 mlSoy milk
250 gramRaw prawn
500 gram
Directions
- Preparation
- Chop the celery (including the leaves) and onions.
- Defrost the frozen prawns and cut them into small pieces.
- Cooking
- Heat a pan over high heat. Add olive oil, minced garlic and celery, then stir-fry for about 10 minutes. Stir often so the celery doesn’t burn.
- Once the celery starts to soften, add the onion, salt, 500 ml water, and a spoonful of dasida (Korean soup stock powder). Stir well and cook until the onion softens.
- Add another 500 ml of cold water to cool it down slightly, then blend the celery and onion mixture until smooth.
- Pour the blended mixture back into the pot. Add soy milk and 1 L of water, then bring to a gentle boil over medium heat. Stir often it doesn’t stick or burn.
- When the soup starts boiling, add the chopped prawns and cook until they turn pink.
- Divide into 4 servings. Top with grated pecorino cheese and parsley (optional).
Recipe Video
Notes
- Optional : Pecorino cheese, dried parsley
- Dasida can be replace to any stocks you have!