Cucumber Celery Stew
A light stew with a blended cucumber and celery broth, quinoa and soft vegetables.
- Prep
- 10 min
- Cook
- 8–10 min*
- Serves
- 1
Ingredients
- 1 cup peeled cucumber, chopped
- 1 medium stalk celery, chopped
- ½ tsp fresh grated ginger
- 1 tsp extra virgin olive oil
- Juice of ½ lemon
- ¼ tsp sea salt (adjust to taste)
- ½ cup filtered water
- ½ medium carrot, chopped or grated
- ½ small zucchini, chopped
- 1 small handful spinach or kale, chopped
- ½ cup cooked quinoa
- ¼ tsp turmeric powder
- 1 tsp olive oil
- 1 tbsp raw pumpkin seeds (optional topping)
- Extra lemon or fresh herbs, to finish
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 305 kcal
- Protein
- 9.9 g
- Carbohydrates
- 34.3 g
- Fat
- 16.3 g
- Fibre
- 6.5 g
Method
- 1
In a blender, combine cucumber, celery, ginger, lemon juice, olive oil, water, and salt. Blend until smooth to form your broth base.
- 2
Heat olive oil in a small pan. Add turmeric and cook for a few seconds, then add carrot and zucchini. Sauté for 2–3 minutes until slightly softened.
- 3
Pour in the blended broth and add cooked quinoa. Let it simmer gently for 3–4 minutes so the flavours come together.
- 4
Add spinach or kale and cook just until wilted.
- 5
Serve warm, topped with pumpkin seeds and an extra squeeze of lemon or herbs if desired.
Because cucumber and celery are naturally light, make sure the finished meal still contains enough protein and energy. Pair with beans, tofu or a whole grain if the stew is being served as a main.
Notes
Serve with — Add tofu / lentils if you want to increase protein. Or keep as is for a light vegetable meal. Nutrition basis: Includes both teaspoons of oil and optional pumpkin seeds; cooked quinoa. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Quinoa already cooked.