Life is a blur after you or a loved one are diagnosed with esophageal cancer. If you or a loved one suffer from persistent heartburn, please see a GI doctor to have it looked at. This is the #1 leading symptom but often overlooked which is why esophageal cancer is diagnosed at such a late stage!
Back when I was attempting yet another Whole30, I came across this recipe and immediately modified and made it our way.
Even Mark liked it … what do you know!?
Yeah. It was good!
I’ve since made it quite a few times since … and really should have made it again when I had those bags of fresh broccoli from Costco … I didn’t though as we ended up traveling to Houston for our 2nd opinion with MD Anderson but now thinking I need to make this in March! I also think I need to get a menu plan going and start some meal prep on Sunday after we get back home and so many other things … but FIRST we need to get Mark’s treatments started so we can get moving with our lives …
I’m slowing moving all my recipes over from the old blog to here
Some of you may know that I’m not sure if I dig soups or not … I mean, yeah, I have quite a few awesome soup recipes but at the end of the day, do I crave soup? No.
I do know, however, that whenever I get that Whole30 bug and want to eat clean and healthy. And of course, trying to keep Mark has always been difficult when I go this route as he and Jamie are both firm believers that man needs carbs, processed carbs, which means bread and pasta … otherwise, they may just die.
So, are you following me on Instagram yet? I’m not normally all that active, but the Whole30 community has an overwhelming presence and of course, I’ve been stalking all the Whole30 ‘gramers out there and finding some pretty awesome bloggers with some pretty awesome recipes …
Just like this one!
This surprisingly easy and yummy recipe comes from Whole Fork … and I pretty much followed her recipe but made a few little tweeks, just because that’s the way I am 😉
Here’s how I did it:
2 tbs ghee
pkg of celery, leaves and root removed, cleaned and chopped
1 onion, chopped
3 cloves of garlic, chopped
1 white potato, peeled and chopped
4 cups of chicken broth
1 tsp lemon juice
salt and pepper to taste
juice of half a lemon
dash of hot sauce or red pepper flakes
fresh parsley, chopped, for garnish
bacon bits, for garnish
Melt the ghee in large pot. Not large, like soup pot large, just “large” We all know I’m notorious for going with a pot just a tad smaller than it should be.
Add the celery, onion, garlic and potato and saute til onions turn translucent. Add broth, 1 tsp lemon juice, salt and pepper and bring to a boil.
Reduce heat to low, cover and allow to simmer for about 20 to 30 minutes, till veggies are soft, stir occasionally.
Once the veggies are soft and cooked, add the broth and veggies to a blender and puree in batches. Careful of the hot liquid in the blender. You may want to take off the center portion of lid to allow steam to escape. Toss a washcloth over the opening if it starts to splatter.
Add the juice of the half lemon and give it a quick whirl.
Dish up, add a dash of hot sauce, garnish with parsley and bacon and enjoy!!
NOTE: I had my first bowl as is, straight out of the blender. Yumm. BUT there were them little fibrous celery strings that I just knew would turn Mark off. So I grabbed my fine mesh strainer and an 8 cup glass measuring cup and proceeded to strain the soup.
That’s one BEAUTIFUL jar of soup, don’t you think??
Looking forward to sharing with some of these GREAT Parties … go check them out!
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