Waste Not, Want Not Soup Recipe

Name: Waste Not, Want Not Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons of fat, oil, bacon lard, clarified butter. All work well; 2 bunches celery; 2 celeriac roots (celery root); 1 clove of garlic; 1 tablespoon apple cider or white wine vinegar; 1 tablespoon salt (this is up to you how much you use.); 2 quarts water or chicken stock; 4 tablespoons heavy cream; 4 ounces plain Icelandic yogurt or your favorite plain yogurt; 1 green chili; 2 green onions; 1 piece Zweiback toast or your favorite style of crouton

Servings: persons

2 tablespoons of fat, oil, bacon lard, clarified butter. All work well
2 bunches celery
2 celeriac roots (celery root)
1 clove of garlic
1 tablespoon apple cider or white wine vinegar
1 tablespoon salt (this is up to you how much you use.)
2 quarts water or chicken stock
4 tablespoons heavy cream
4 ounces plain Icelandic yogurt or your favorite plain yogurt
1 green chili
2 green onions
1 piece Zweiback toast or your favorite style of crouton

1
Clean and wash vegetables. Roughly chop celery and cherry root. Mince garlic clove.
2
Heat oil in appropriately sized pot until almost smoking. Add onions and celery. Reduce heat. Stir. Pop lid on top to allow vegetables to sweat.
3
Once vegetables begin to change appearance and look more opaque, sprinkle with a bit of salt. Add celery root and garlic. Then add vinegar and enough water or stock to cover vegetables.
4
Bring to simmer and allow to cook until vegetables are tender. Expect anywhere from 30 minutes to an hour, depending on how roughly you chopped your vegetables.
5
Allow soup to cool for at least 10 minutes before blending. (No burns allowed here or horrible messes to clean up because I created a vacuum in my blender and pressure blew the cover and soup now drips from my cabinets. Been there, done both. Learn from my mistakes, please. I beg you.)
6
While soup is cooking, chop chilies and scallions and mix with yogurt. Set aside or refrigerate until ready to use.
7
Blend until silky smooth. Stir in heavy cream. Taste and adjust the seasoning to your liking.
8
Pour soup into heated bowl, dollop with some yogurt, and place your Zweiback on top. Time to eat.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons of fat, oil, bacon lard, clarified butter. All work well, 2 bunches celery, 2 celeriac roots (celery root), 1 clove of garlic, and more.

Yes, Waste Not, Want Not Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Waste Not, Want Not Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions