A little bit of rice thickens this unexpectedly delicious and weeknight-easy celery soup; a few slices of pear add the perfect sweet finish (and look beautiful, too).

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, heat oil over medium heat. Add onion; cook 3 minutes or until transparent. Add curry powder and rosemary; cook and stir 30 seconds more.

  • Add celery, broth and rice. Bring to boiling; reduce heat, cover and simmer 20 minutes or until celery and rice are very tender. Cool slightly.

  • Transfer to blender or food processor in batches; cover and blend or process until smooth. (Or use an immersion blender in the pot.)

  • Serve topped with pear slices and celery leaves.

Nutrition Facts

155 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 568 mg sodium. 516 mg potassium; 19 g carbohydrates; 3 g fiber; 5 g sugar; 5 g protein; 0 g trans fatty acid; 469 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 76 mcg folate; 0 mcg vitamin b12; 73 mg calcium; 2 mg iron;