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Creamy Celery and Kale Soup

Serves: 4


  • 2 tbsp olive oil
  • 4 stalks Foxy celery, chopped
  • 3 cloves garlic, chopped
  • 1 onion, chopped
  • 2 tsp finely chopped fresh rosemary
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups low-sodium chicken broth
  • 1 cup peeled chopped Yukon Gold potato
  • 1 bay leaf
  • 6 cups packed chopped Foxy Organic Green Kale
  • 1/3 cup 35% whipping cream
  • 2 tbsp lemon juice
  • 1/4 tsp ground nutmeg
  • Pinch cayenne pepper  


1. Heat oil in large saucepan set over medium heat; cook celery, garlic, onion, rosemary, salt and pepper for about 5 minutes or until softened.

2. Add broth, 1 cup water, potato and bay leaf; bring to boil. Stir in kale. Reduce heat to medium-low; simmer for about 15 minutes or until potato is tender. Remove bay leaf. Remove from heat; using hand blender, purée soup and return to simmer. Stir in cream, lemon juice, nutmeg and cayenne.


• For a vegetarian soup, substitute vegetable broth for chicken broth.

• Serve with fresh crusty bread or baguette toasts.

• Alternatively, purée soup in a stand blender.