Celery Soup with Cumin and Ginger (Pressure Cooker Method)

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Celery Soup with Cumin and Ginger (Pressure Cooker Method)


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 4
  • 1 tbsp butter

  • 1 tbsp oil

  • 1/2 tsp cumin seeds/jeera

  • 1 inch piece ginger, chopped into large pieces

  • 2-3 nos green chillies/jalapenos, slit

  • 1/2 cups green onions (white portion), chopped

  • 2 cups chopped celery

  • 1 tsp salt or to taste

  • 1/2 tsp black pepper powder

  • 4 nos celery leaves and chopped green onions for garnishing


  • Instructions In A Large Pressure Cooker/Pan, Melt Butter Along With Oil.
  • Add The Onions, Cumin And Ginger With Slit Green Chilies And Cook Over Moderately High Heat, Stirring, Until Softened But Not Browned, About 2 To 3 Minutes. Add The Chopped Celery And Cook, Stirring, Until Just Starting To Soften, About 3 Minutes.
  • Stir In 1 Cup Of Water, Close The Pressure Cooker And Cook On High For 1 To 2 Whistles. Once The Pressure Has Dropped, Strain The Mixture Into A Saucepan.
  • Remove The Slit Green Chilies And Pieces Of Ginger And Blend The Rest To A Fine Puree.
  • Transfer The Pureed Onion-Celery Mixture To The Strained Celery Broth, Add 2 Cups Of Water, Season With Salt To Taste And Mix Well.
  • Add A Pinch Of Sugar, If Needed, To Balance The Flavors. Bring To A Boil On High Heat And Then Simmer On Medium Low For About 5 To 7 Minutes.
  • Sprinkle Black Pepper Powder; Mix Well And Remove From Heat. Garnish With Chopped Green Onions And Serve Hot With A Dash Of Lemon Juice Or A Drizzle Of Olive Oil.
  • Notes Once You Remove The Green Chillies And Ginger Pieces, You Can Puree The Soup In The Pan Itself Or In A Food Processor.
  • Love The Strong Flavors Of Ginger And Chilies, Let Them Stay In The Soup While Blending!
  • Adjust Spices And Consistency According To Taste And Preference.