Healthy Celery Recipes

Like stuffed cabbage? You'll love this easy stuffed cabbage soup. It's got all of the classic flavors of stuffed cabbage without all the fuss of stuffing. Plus, you can make this warming soup ahead of time or freeze it for later for a quick dinner or lunch.

This creamy low-carb Buffalo chicken and cauliflower casserole is spicy and satisfying. Cauliflower and celery add a tender-crisp bite while a sprinkle of blue cheese on top adds a savory finish.

This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking. We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection.

This is a soup with a long history (references to it in English go back to 1784) that can now be conveniently made in a modern appliance. Although it's technically an English soup, its origins are decidedly Indian. (The name loosely means "pepper water" in the Tamil language of Southern India.) The sweetness of apple and coconut milk counterbalances the garlic, ginger, curry and cayenne.

This healthy vegetarian recipe is hearty and satisfying. Don't skip the parsley relish (salsa verde)--it's easy to make and lends a tangy accent that balances the flavors of the lentil stew. We prefer French green lentils for this stew, as they don't fall apart while cooking; however, regular brown lentils (found in most supermarkets) will also work.

Classic chicken noodle soup gets a healthy upgrade with low-sodium chicken broth, whole-wheat egg noodles and tons of vegetables. To get a homemade stock flavor using store-bought broth, we simmer bone-in chicken breasts in the broth before adding the rest of the soup ingredients. But you're short on time, feel free to use pre-cooked chicken and start the recipe at step 2.

This easy chicken and broccoli soup is creamy and luscious, but still light. The broccoli florets absorb the creamy soup base, while the chicken stays tender. This is the perfect soup to make on a busy weeknight when you have leftover roast chicken or rotisserie chicken on hand. While the recipe calls for chicken breasts, if thighs are what you have on hand, feel free to use those.

This hearty red lentil soup uses spices common in Persian cuisine: turmeric, cumin and saffron. Enjoy it with a warm baguette or steamed rice.

This quick chicken orzo soup has warm, comforting flavors from the perfect combination of broth, chicken and vegetables. The orzo makes it filling without weighing it down.

This chickpea soup gets a punch of heat from crushed red pepper as well as cayenne pepper in the Italian seasoning blend. If you want to scale back on the spice, consider omitting the crushed red pepper entirely. Serve with crusty bread.

This creamy cabbage casserole is subtly spicy and has the perfect balance of sweet, tender cabbage to classic, creamy béchamel sauce. The cracker and cheese topping adds a nice bit of crunch in every bite. Serve alongside roasted chicken or pork.

This Haitian squash soup is a classic dish served on New Year's Day to commemorate Haiti's independence from France on January 1, 1804. The soup is traditionally made with calabaza squash—a winter squash that is also called green pumpkin. If you can't find calabaza, you can use butternut squash. Traditionally, the soup is made with beef, but you can substitute goat meat if preferred. If you are plant-based, a flavorful vegetarian version can be made by adding the homemade epis seasoning to the soup mixture while the vegetables are cooking. If using meat, be sure to allow it to marinate overnight for full flavor. Read more about this recipe in Why I Follow My Mom's Tradition of Making Haitian Soup Joumou on New Year's Day.