Celery soup in bowl topped with celery leaves, with spoons and bread

Celery soup

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(77 ratings)

Prep: 15 mins Cook: 40 mins


Serves 3 - 4

Cook up a batch of fresh, low-calorie celery soup for a healthy and filling veggie lunch or supper. Serve with chunks of crusty bread

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving (3)

  • kcal163
  • fat9g
  • saturates2g
  • carbs15g
  • sugars4g
  • fibre3g
  • protein3g
  • salt0.6g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300g celery, sliced, with tough strings removed



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 garlic clove, peeled
  • 200g potatoes, peeled and cut into chunks
  • 500ml vegetable stock
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • crusty bread, to serve


  1. Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.

  2. Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

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Comments, questions and tips

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mg2010's picture
10th Feb, 2020
Wonderful, light meal. Doubled the potatoes and omitted milk. Turned out perfectly. My partner was very grateful as it soothed her sore throat.
15th Jan, 2020
I made this simply as a way of using up some celery and, having not had celery in soup before, didn’t have very high expectations of it. It turned out to be the nicest soup I’ve ever had and now will be buying celery specifically to make this!
30th Nov, 2019
I used extra garlic but otherwise followed the recipe. It was lovely and I'm not a fan of celery. Cheap, cheerful, quick and tasty.
3rd Nov, 2019
Fantastic soup, full of flavour and so clean tasting. I cooked to the recipe and didn't leave anything out including seasoning as French stock cubes are the complete opposite to English ones (We live in France permanently). I'll definitely make this again. Top marks!
Stephanie Mail
16th Sep, 2019
Agree that the ads spoil the ease of following the recipe. However, it's a delicious soup, easy to make and I'll be making it again.
12th Sep, 2019
Honestly could not find the recipe amongst the overload of ads
26th Aug, 2019
I used 1 table spoon of rapeseed oil instead of olive oil, i didn't add extra salt as the veg stock is already salty and i didn't add milk either. My favourite lunch with slices of toast with peanut butter.
johnnybereallygood's picture
9th Aug, 2019
Just need to say be careful with the big pinch of salt steer, i made the mistake, vegetable stock is already super salty, now its like ive got salt soup....
12th Apr, 2019
An excellent soup. Easy to make. Like others, I found it unnecessary to add milk.
jimmy choo's picture
jimmy choo
18th Mar, 2019
I forgot to add the milk and added an extra garlic clove, it was creamy enough without the milk and tasted delicious


31st Dec, 2018
Has anyone had success in freezing this soup, please?
goodfoodteam's picture
31st Dec, 2018
Thanks for your question. We'd recommend freezing this without the milk for best results.
14th Jan, 2018
Works well, and tasty. Perfect for lunch. Quantity suitable for 2, not 3-4!
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