Last updated on October 31st, 2024
A nutritious bowl of Celery Soup with potato and fresh herbs that comes together in under 30 minutes. Packed with goodness, it is healing food for the heart, body and soul!
As I mentioned last week, I LOVE soup, like really LOVE soup. So, following that, I make soup a lot, eat soup a lot and yip, you guessed it, I post soup recipes, a lot. This blog may well eventually be known for its sheer array of soups which I am 100% okay with. This LOVE of soup is the reason I’m posting a soup recipe again this month and if you are a soup lover too (you get me right?), you’ll find all my favourite soup recipes here.
This soup recipe has had modifications over the years – it includes even more greens than it once did and even more flavour.
Celery always imparts a wholesome salty flavour to any dish and if you’ve ever tried making homemade vegetable stock, you’ll know it’s the key ingredient for flavour. And that’s why this soup tastes so good – because of the celery! The potatoes add creaminess and the garlic and onion add to the earthy flavours.
Garnish with crispy celery leaves, roasted cashew nuts, and fresh herbs. Keep it simple. Serve with toasted Ciabatta – never forget the Ciabatta! Enjoy!
Print
Creamy Celery Soup
Prep Time: 5 mins- Cook Time: 25 mins
- Total Time: 30 mins
Yield: 4 servings 1x
Print Recipe
Pin RecipeDescription
A hearty Creamy and wholesome Celery Soup with nourishing greens. Simple to make and delicious to eat, you’ll love this nutritious soup.
Ingredients
- 1 onion, chopped
- 4 tablespoons olive oil
- 3 large garlic cloves, minced
- 1/4 teaspoon cayenne pepper or a pinch of chilli flakes
- 6 cups celery, chopped finely (2–3 heads of celery)
- 2 cups potatoes, peeled and chopped
- 1 cup water
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- 2 teaspoons salt
- 1/2 teaspoon cracked black pepper
- 1/4 cup fresh dill (or use fresh fennel)
- 1/4 cup fresh parsley (or use thyme/rosemary/basil)
- 1/4 cup baby spinach leaves
- 1/2 cup sour cream / cream / cashew cream
- Garnish: Fresh herbs, roasted cashews, crispy celery leaves (fried in olive oil for a minute or so)
Instructions
- In a large pot, over medium heat, fry the onions in the olive oil until soft and translucent
- Add the garlic and cook for another minute or so until fragrant.
- Add the cayenne pepper and cook for one more minute.
- Add the celery, potato, water, vegetable broth, lemon juice, salt and pepper. Bring the liquid to the boil for 5 minutes and then reduce the heat to medium, cover the pot, leaving it slightly ajar for steam to escape and cook for 20-25 minutes until the potatoes are soft.
- Turn the heat off. Add in the dill, parsley and spinach leaves and let them wilt for a minute or so. Using a stick blender, blend the soup until smooth, taking great care not to splatter yourself with hot soup! You can alternately, wait for the soup to cool down and then blend.
- Add in the cream of your choice – sour cream, heavy cream or cashew cream and mix through. Garnish with fresh herbs/nuts/seeds/leaves.
- Serve with freshly baked bread or toasted ciabatta and butter.
Leave a Reply