Adapted from Daily Unadventures in Cooking
1 Tbsp olive oil
1/4 cup diced onion
2 cups diced celery
1/4 tsp coriander seeds, ground
1 apple, peeled and diced
1/2 tsp freshly grated ginger
1 clove garlic, minced
3 cups vegetable stock
1 small potato, peeled and diced
1/4 cup celery leaves, minced
Heat olive oil over medium low heat in a large sauce pan. Add onions and celery and ground coriander to pan. Season with a generous pinch of salt. Cook until the onion has softened.
Add garlic, ginger and apple to pan and continue cooking for 3 minutes.
Add potato and vegetable stock to pot and bring contents to a simmer. Cook until all vegetables are soft (about 20 mins).
Remove soup from heat and allow to cool for 10-15 mins. Blend soup with a hand blender or by transferring the soup to a blender in batches. Allow some texture to remain. Add in celery leaves and return soup to a simmer. Stir in lemon and adjust seasoning to taste. Serve hot garnished with additional celery leaves.