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

Celery soup

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(52 ratings)

Prep: 15 mins Cook: 40 mins

Easy

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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Ingredients

  • 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
    Celery

    Celery

    sell-er-ee

    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

    Milk

    mill-k

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

  • crusty bread, to serve

Method

  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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Stephanie Mail
16th Sep, 2019
5.05
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.
Paul001oo1
12th Sep, 2019
1.05
Honestly could not find the recipe amongst the overload of ads
MMom
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
johnnybereallygood
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....
Merchond
12th Apr, 2019
5.05
An excellent soup. Easy to make. Like others, I found it unnecessary to add milk.
jimmy choo's picture
jimmy choo
18th Mar, 2019
5.05
I forgot to add the milk and added an extra garlic clove, it was creamy enough without the milk and tasted delicious
Lirwin16
17th Jan, 2019
5.05
Made it out of desperation because I only had celery and potatoes in the house (hadn't gone shopping for the week yet). It was amazing and I didn't feel the need to add the milk as it was lovely and creamy. Sent it to all my friends as a great soup with very minimal effort. Would recommend.
steve2177
7th Sep, 2018
5.05
Worried when I looked at the recipe it would be land, but it was very tasty and will make it again. I made it for lunch and cut all the ingredients to a third of the quantity and it was only just enough.
k8tykins's picture
k8tykins
13th Mar, 2018
5.05
I make this but use low fat Creme fraiche instead of milk. It's gorgeous and so easy. A firm favourite in our house.
staceymelia
29th Jan, 2018
Lovely soup, surprisingly didn't miss the onions. Definitely make again but I found the portions to be small. 3 small servings or 2 large.

Pages

Foodforrectory
31st Dec, 2018
Has anyone had success in freezing this soup, please?
goodfoodteam's picture
goodfoodteam
31st Dec, 2018
Thanks for your question. We'd recommend freezing this without the milk for best results.
foxy29
14th Jan, 2018
5.05
Works well, and tasty. Perfect for lunch. Quantity suitable for 2, not 3-4!
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