Prep Time: 15 minutes Cook Time: 25 hours Servings: 5
Created By: Wellory Nutrition Coach Kelsey Neyman

Great Source Of...

✓ Fiber ✓ Complex Carbohydrates ✓ Vitamins & Minerals ✓ Healthy Fats

Ingredients:

• 1 head of celery (like 5-6 stalks)
• 1/2 lb fingerling potatoes or golden potatoes
• 1 medium onion
• 2 garlic cloves
• 3 Tbsp olive oil
• 1 tablespoon fresh dill
• Salt and pepper to taste
• 1/4 cup coconut milk
• 3 cups vegetable or chicken broth

Steps:

1. Preheat oven to 350 degrees.
2. Wash and chop celery into 2 inch slices (reserve the celery leaves for topping). Thinly slice yellow onion.
3. Boil potatoes for 5 minutes until they can be pierced slightly with a fork.
4. Drain and dry potatoes then coat potatoes, celery, onion, and garlic with olive oil and salt and pepper and spread out on baking sheet. Bake for 20 minutes.
5. Remove from baking sheet put in blender with 3 cups of broth and dill. Blend until smooth. Do this in batches if needed. * Option to strain soup through fine strainer if your blender is not high powered and you have any grittiness. *
6. Stir in your coconut milk at the end and garnish with leftover celery leaves, dill and salt and pepper.