Best 2 Soothe Aching Joints Curried Celery Soup Recipes

If you suffer from aching joints, you know how debilitating the pain can be. It can make it difficult to do everyday activities, like walking, climbing stairs, or even just sitting down. While there is no cure for aching joints, there are things you can do to relieve the pain and inflammation. One of the best ways is to eat a healthy diet that includes plenty of anti-inflammatory foods. One food that is particularly good for aching joints is celery. Celery contains a compound called apigenin, which has been shown to reduce inflammation and pain.

Check out the recipes below so you can choose the best recipe for yourself!

LOW-FAT CREAM OF CELERY SOUP WITH GARLIC, CURRY & HERBS

Low-Fat Cream of Celery Soup With Garlic, Curry & Herbs image

This is my adaptation of a recipe from one of my favorite cookbooks: "Fabulous Fat Free Cooking" by Lynn Fischer. The original recipe is pretty basic and we found it to be a bit blasé (especially if you have a cold or the flu and your tastebuds aren't working for you as well as they should - I've added onion, garlic, curry and some herbs to bring in a bit more flavor. We seem to enjoy it and I hope you will too.

Provided by - Carla -

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups chopped celery, with leafy tops
2 cups hearty vegetable broth
1 medium onion, chopped
2 minced garlic cloves
1/4 cup fresh thyme, minced or 1 tablespoon dried thyme
2 tablespoons cornstarch
1 cup skim milk
1/2 cup fat-free liquid creamer
1 bay leaf
1/2 teaspoon curry powder
salt & freshly ground black pepper, to taste

Steps:

In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
Whisk milk mixture into the saucepan.
Whisk in the fat-free liquid creamer.
Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
Season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 47.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 79.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2, Protein 2.4

CURRIED CELERY-APPLE SOUP WITH SHIITAKE

Curried Celery-Apple Soup with Shiitake image

This is simultaneously hearty and light. It has plenty of protein so you're not hungry again an hour later, but doesn't feel like you've eaten a heavy stew. Recipe is very easily adaptable to vegetarian by using tofu for chicken and vegetable stock for the chicken broth.

Provided by Allrecipes Member

Categories Fruit Soup

Time 50m

Yield 10

Number Of Ingredients 17

Ingredients

1 head garlic, peeled
¼ teaspoon sea salt
2 tablespoons butter
¼ cup white miso paste
2 tablespoons ground cumin
2 tablespoons yellow curry powder
1 teaspoon celery seed
1 tablespoon ground black pepper
1 tablespoon sea salt
1 bunch celery, chopped
1 small apple - peeled, cored, and chopped
1 cup chicken broth
2 large skinless, boneless chicken breasts, cut into bite-size pieces
¼ cup water
1 cup dried sliced shiitake mushrooms
2 tablespoons balsamic vinegar
1 teaspoon black truffle oil

Steps:

Using a mortar and pestle, smash the garlic with 1/4 teaspoon sea salt into a paste.
Melt the butter in a large skillet over medium heat. Add the garlic paste, miso paste, cumin, curry powder, celery seed, black pepper, 1 tablespoon sea salt, celery, and apple to the skillet; cook and stir until the celery is slightly softened, 5 to 7 minutes.
Spoon about half the apple and celery mixture into a blender along with the chicken broth. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Pour into a stockpot over medium heat along with the remaining mixture from the skillet, keeping some of the drippings in the skillet.
Place the skillet over medium heat. Cook the chicken in the drippings until completely browned, about 5 minutes. Pour the water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour entire contents of skillet into the stockpot along with the shiitake mushrooms. Simmer the soup until the mushrooms have softened, about 20 minutes. Stir the balsamic vinegar and truffle oil into the soup to serve.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 19.9 g, Cholesterol 29.5 mg, Fat 4.9 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 2 g, Sodium 914.6 mg, Sugar 3.3 g

Tips:

When selecting celery, choose stalks that are firm and have a vibrant green color. Avoid limp or discolored stalks.
To easily remove the strings from celery, use a vegetable peeler or a sharp knife to scrape along the stalk.
If you don't have curry powder on hand, you can make your own by combining ground cumin, coriander, turmeric, ginger, and chili powder.
To make the soup vegan, use vegetable broth instead of chicken broth and omit the yogurt garnish.
For a thicker soup, blend a portion of the soup in a blender until smooth and then stir it back into the pot.
Serve the soup with a sprinkle of fresh herbs, such as cilantro or parsley, for an extra burst of flavor.

Conclusion:

Curried celery soup is a delicious and nutritious dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover celery. The soup is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this soup is sure to please. So next time you're looking for a healthy and flavorful soup, give curried celery soup a try. Your taste buds will thank you!