Best Celery Zucchini Soup Recipes

CELERY ZUCCHINI SOUP

Celery Zucchini Soup image

There's a harvest of fresh flavor in Alyson Sprague's pleasant celery soup. "I concocted the recipe at the end of the growing season with leftover vegetables from out garden," she explains from Sewickley, Pennsylvania.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

3 green onions, thinly sliced
2 garlic cloves, minced
2 tablespoons butter
4 celery ribs, chopped
2 medium carrots, chopped
2 cups water
1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
3/4 teaspoon salt
3/4 teaspoon dried thyme
5 medium red potatoes, cut into small chunks (about 1 pound)
3 cups fat-free milk
2 cups shredded zucchini
2 tablespoons cornstarch
1/4 cup cold water

Steps:

In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil., Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.

Nutrition Facts : Calories 175 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 651mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

PALEO CREAM OF ASPARAGUS, CELERY, AND ZUCCHINI SOUP RECIPE (GLUTEN FREE, DAIRY FREE, AUTOIMMUNE FRIENDLY)ALEO RECIPE - (4.5/5)

Paleo Cream of Asparagus, Celery, and Zucchini Soup Recipe (gluten free, dairy free, autoimmune friendly)aleo Recipe - (4.5/5) image

Provided by ROBandSEAN

Number Of Ingredients 11

Ingredients

1 large sweet onion
10 cloves fresh garlic
1 small head of celery
1 bunch of asparagus (mine was approx. 1 pound)
6 small to medium zucchini
3 quarts of chicken stock (homemade if possible)
1 tbsp. lemon thyme (or regular thyme)
3 large bay leaves
1 bunch fresh parsley
2 cups coconut milk or heavy cream
Sea salt and fresh ground black pepper to taste

Steps:

Chop your onion and garlic. 2. In a large soup pot, melt a couple tablespoons of coconut oil, add the onions and garlic. 3. While the onions and garlic are cooking, rough chop the celery, zucchini, and asparagus. If you are going to puree the soup, you can make them really rough chopped. If you want to leave it chunky, you might chop them into more even bite-sized pieces. 4. When the onions and garlic are lightly browned, add the chopped veggies (not the parsley). 5. Add your chicken stock and bring to a simmer. 6. Cover and let simmer on low heat for approximately 45-60 minutes, or until all the veggies are really soft. 7. Rough chop your parsley and when the veggies are soft, add the parsley in. Cook for 5 more minutes. 8. Remove from heat and using your hand blender, puree until smooth. 9. Stir in your coconut cream or heavy cream. 10. Taste for salt and pepper and adjust if needed. 11. Top with fresh parsley or chopped cilantro.

CREAM OF ASPARAGUS, CELERY AND ZUCCHINI SOUP (GF, DF AIP)

Cream of Asparagus, Celery and Zucchini Soup (GF, DF AIP) image

How to make Cream of Asparagus, Celery and Zucchini Soup (GF, DF AIP)

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

•1 large sweet onion
•10 cloves fresh garlic
•1 small head of celery
•1 bunch of asparagus (mine was approx. 1 pound)
•6 small to medium zucchini
•3 quarts of chicken stock (homemade if possible)
•1 tbsp. lemon thyme (or regular thyme)
•3 large bay leaves
•1 bunch fresh parsley
•2 cups coconut milk or heavy cream
•Sea salt and fresh ground black pepper to taste

Steps:

Chop your onion and garlic.
In a large soup pot, melt a couple tablespoons of coconut oil, add the onions and garlic.
While the onions and garlic are cooking, rough chop the celery, zucchini, and asparagus. If you are going to puree the soup, you can make them really rough chopped. If you want to leave it chunky, you might chop them into more even bite-sized pieces.
When the onions and garlic are lightly browned, add the chopped veggies (not the parsley).
Add your chicken stock and bring to a simmer.
Cover and let simmer on low heat for approximately 45-60 minutes, or until all the veggies are really soft.
Rough chop your parsley and when the veggies are soft, add the parsley in. Cook for 5 more minutes.
Remove from heat and using your hand blender, puree until smooth.
Stir in your coconut cream or heavy cream.
Taste for salt and pepper and adjust if needed.
Top with fresh parsley or chopped cilantro.