Just a few simple ingredients combine to make this tasty celery soup recipe. It’s full of flavour but not too calorific so perfect for a slim line lunch or light starter. This recipe serves 4 people and will around 50 mins prepare and cook. It’s great for making in bulk as it can stored in the fridge for up to 3 days meaning you could have it a few days in a row for lunch or as a light dinner or starter. Choose a firm, plump head of celery and wash thoroughly, trimming off any stringy bits from the thick outer stalks before chopping. For extra flavour add a bouquet garni to the simmering soup. To make your own take a fresh bay leaf and a couple of sprigs of fresh thyme and parsley and tie together with fine string.
- 15g butter
- 1tbsp olive oil
- 1 onion, peeled and chopped
- 1 medium potato, peeled and diced
- 1 head celery, trimmed and chopped
- 1 litre vegetable stock
- Salt and freshly ground black pepper
- Snipped fresh chives and shredded celery, to garnish
Heat the butter and oil in a large deep pan. Add the onion, potato and celery and cook gently for 10 mins, stirring occasionally.
Add the stock and bring to the boil. Reduce the heat, season with salt and freshly ground black pepper and simmer for 15-20 mins until the vegetables are completely soft.
Remove from the heat and leave to cool for 5 mins then puree the soup with a stick blender or transfer to a food processor and process until smooth.
Heat the pureed soup through gently and adjust the seasoning to taste. Serve in warmed bowls garnished with snipped chives and shredded celery.
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For a creamier soup stir 100ml double cream or crème fraiche into the pureed soup and heat through gently.