Celery soup
- Elena Silcock
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Serves 3 - 4
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4.7 out of 5.403 ratingsRate
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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
Easily doubled
Freezable
Egg-free
Healthy
Low calorie
Low fat
Nut-free
Vegetarian
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Rustic bread
A star rating of 4.4 out of 5.44 ratings
Easy white bread
A star rating of 4.7 out of 5.701 ratings
Irish soda bread
A star rating of 4.5 out of 5.301 ratings
Celery often plays a supporting role, but this light and soothing soup puts it firmly centre stage. It's naturally low in calories and wonderfully simple.
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
300g celery
sliced, with tough strings removed
-
1 garlic clove
peeled
-
200g potatoes
peeled and cut into chunks
-
500ml vegetable stock
-
100ml milk
-
crusty bread
to serve
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Nutrition: per serving (3)
-
kcal163
low
-
fat9g
low
-
saturates2g
-
carbs15g
-
sugars4g
low
-
fibre3g
-
protein3g
-
salt0.6g
low
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Method
-
step 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.
-
step 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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A star rating of 4.7 out of 5.403 ratings
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