This simple celery soup is a comforting recipe made from just a few everyday ingredients. The celery softens as it cooks with potato and garlic, creating a smooth soup with a mild flavour and creamy texture once blended.
It’s the kind of dish that works well when you want something warm, nourishing, and uncomplicated. It can also be made ahead and frozen, making it a convenient option to have on hand for busy days when a quick homemade meal is helpful.
Recipe
Serves: 4
Prep time: ~10 minutes | Cook time: ~35 minutes
Ingredients
2 tbsp rice bran oil or mild olive oil
300 g celery, sliced (remove tough strings if needed)
1 garlic clove, peeled
200 g potatoes, peeled and cut into chunks
2 cups suitable MSG free stock (we use home made or sometimes just water with salt as a stock substitute)
Salt, to taste
Instructions
- Cook the vegetables
Heat the oil in a large saucepan over medium heat. Add the celery, garlic, and potatoes and stir to coat in the oil. - Soften the vegetables
Add a splash of water and a pinch of salt. Cook for about 15 minutes, stirring occasionally. Add a little more water if the vegetables begin to stick. - Add the stock
Pour in the stock and bring to the boil. Reduce the heat and simmer for about 20 minutes, until the potatoes are very soft and the celery is tender. - Blend the soup
Use a stick blender to purée the soup until smooth. - Season
Taste and add salt if needed.
Nutrition (approx. per serve)
Calories: 190 kcal
Carbohydrates: 16.23 g
Fat: 11.44 g
Fibre: 3.1 g
Sugar: 3.23 g
Storage
This soup freezes well, making it convenient to prepare ahead.
Allow the soup to cool, then store in airtight containers and freeze for up to 3 months. Reheat gently on the stove when ready to serve.
